Homemade Roasted Tomato Sauce Recipe

Introduction

This homemade roasted tomato sauce is bursting with deep, rich flavors from slow-roasted tomatoes, garlic, and fresh basil. It’s perfect for pasta, pizza, or as a base for other dishes. The roasting process enhances the natural sweetness and adds a smoky depth to the sauce.

Ingredients

• 10 cups fresh tomatoes, quartered (Romas preferred)
• 3 tablespoons high heat oil (like avocado oil)
• 2 tablespoons balsamic vinegar
• 5-6 cloves garlic
• 1/4 cup fresh basil, torn
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground pepper

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: Cut the tomatoes in halves or quarters; leave cherry tomatoes whole.
3. Step 3: Spread the tomatoes, garlic cloves, and torn basil evenly on a baking sheet.
4. Step 4: Sprinkle the coarse sea salt and freshly ground pepper over the mixture.
5. Step 5: Drizzle the high heat oil and balsamic vinegar over everything.
6. Step 6: Stir gently to coat the tomatoes and garlic evenly with the oil and vinegar.
7. Step 7: Roast in the preheated oven for 45 minutes to 1 hour, until the tomatoes are soft and caramelized.
8. Step 8: Remove from the oven and let cool for 15–20 minutes.
9. Step 9: Transfer the roasted mixture to a blender and blend until smooth.
10. Step 10: Taste the sauce and adjust seasoning with salt and pepper as needed.

Tips & Variations

• Use Roma tomatoes for a meatier sauce, but any ripe tomatoes will work well.
• For a spicier kick, add a pinch of red pepper flakes before roasting.
• Add a splash of red wine for extra depth of flavor.
• If you prefer a chunkier sauce, pulse the blender less or use a food processor.
• Omit the balsamic vinegar for a milder, more traditional tomato flavor.

Storage

Store the cooled tomato sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in portions for up to 3 months. To reheat, warm gently on the stove over low heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Fresh tomatoes work best for this roasted sauce because roasting enhances their natural flavor, but you can substitute canned whole or crushed tomatoes if fresh ones aren’t available. Skip the roasting step.

How can I make the sauce thicker?

Simmer the blended sauce on low heat to reduce excess liquid and thicken it. Alternatively, roast the tomatoes longer to concentrate flavors and reduce moisture before blending.

Homemade Roasted Tomato Sauce Recipe

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★★★★★

4.5 from 795 reviews

This Homemade Roasted Tomato Sauce is a rich and flavorful sauce crafted from ripe tomatoes, roasted to perfection with garlic, fresh basil, and a touch of balsamic vinegar. Roasting enhances the natural sweetness and depth of the tomatoes, resulting in a vibrant, smooth sauce perfect for pasta, pizza, or as a base for other dishes.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 45 to 60 minutes
• Total Time: 1 hour to 1 hour 15 minutes
• Yield: About 4 cups of sauce 1x
• Category: Sauce
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Tomatoes & Herbs

• 10 cups fresh tomatoes, quartered (preferably Roma tomatoes)
• 5–6 cloves garlic
• 1/4 cup fresh basil, torn

Seasonings & Oil

• 3 tablespoons high heat oil (such as avocado oil)
• 2 tablespoons balsamic vinegar
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the tomatoes and garlic.
2. Prepare Tomatoes: Quarter the tomatoes (or halve if large), leaving cherry tomatoes whole to ensure even roasting.
3. Arrange Ingredients: Spread the tomatoes, whole garlic cloves, and torn basil evenly onto a large cookie sheet for roasting.
4. Season: Sprinkle the coarse sea salt and freshly ground black pepper over the tomato mixture to enhance flavor.
5. Add Oil and Vinegar: Drizzle the avocado oil and balsamic vinegar over everything for richness and tang.
6. Toss Gently: With a spoon or spatula, stir gently to make sure all tomatoes and garlic are evenly coated with oil, vinegar, salt, and pepper.
7. Roast: Place the sheet in the oven and roast for 45 minutes to 1 hour until tomatoes are soft, caramelized, and slightly charred.
8. Cool: Remove from the oven and let the roasted ingredients cool for 15 to 20 minutes to avoid overheating the blender.
9. Blend: Transfer the contents of the roasting pan, including juices, into a blender and blend until smooth and creamy.
10. Adjust Seasoning: Taste the sauce and adjust salt and pepper as needed to suit your palate.

Notes

• Use ripe Roma tomatoes for best flavor and consistency.
• High heat oil like avocado or grapeseed oil prevents burning when roasting.
• Roasting intensifies sweetness and reduces acidity of tomatoes.
• The sauce can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
• Adjust the thickness by blending more or less, or by simmering on stovetop to reduce if needed.
• For a smoother texture, strain the sauce through a fine mesh sieve after blending.

Keywords: roasted tomato sauce, homemade tomato sauce, roasted garlic sauce, Italian tomato sauce, easy tomato sauce, baked tomato sauce, fresh tomato sauce