Oven roasted tomato sauce is an amazing way to enjoy garden fresh tomatoes! Thick, rich, full of concentrated and intense flavors. This is summer in a bottle.
Hello, all.
Every year during peak tomato season I swing by my local farm stand and pick up a box or two of “seconds” to make sauce. While these aren’t as picture perfect as the piles of beautiful beefsteak tomatoes on offer, they are perfect for roasting, canning, and preserving!
Today we are going to talk about roasting since that is my absolute favorite way to enjoy field ripe summer tomatoes all winter long.
Roasting Tomatoes for Sauce
- Use Summer’s Bounty. Whether you pick up your tomatoes at a farm stand or you grow your own, you will either have none (most of the year) or too many. It’s use them or lose them.
- Concentrate Flavors. Roasting cooks off a lot of the water, leaving you with intense essence of tomato.
- Store for the Future. This recipe freezes well. Make sauce and enjoy it during sad, tomato-free months!
- Simple and No Fuss. Put everything on a baking tray. Let the oven do the work. Blend and done!
What do you need?
- Tomatoes – For each tray I use 3 pounds. You can use more but probably not less.
- Sweet Onion – One, roughly chopped.
- Carrot – Also one, roughly chopped.
- Garlic – A few whole cloves.
- Olive Oil/Seasoning – A drizzle of oil and sprinkle of salt & pepper.
How to make this
To make roasted tomato sauce spread out tomatoes, onion, carrot, and garlic on a baking sheet and roast until soft and browned. Then puree until smooth and serve.
1. Prep
Heat the oven to 375F then line a tray with parchment. Now chop up your veggies and core the tomatoes. Toss everything with oil, salt and pepper, and spread it out.
Tip: Seeding the tomatoes makes for a thicker sauce.
2. Roast
Roast until everything is soft and a little browned. This will take at least 45 minutes.
3. Puree
Let cool and put everything in the blender. Puree until smooth. Or pulse to your desired texture.
Tip: If pureeing smooth you can leave the skins on. If you prefer a chunky sauce, slip the skins off as you fill the blender.
4. Serve/Store
Either warm up the sauce and serve it over pasta now or store in the fridge (1 week) or the freezer (5-6 months).
More tomato sauce recipes
- Pomodoro – Smooth and simple.
- Marinara – A classic. Chunky or smooth as you wish.
- Arrabiatta – Spicy and fast cooking.
- Raw Tomato Sauce – Just dice and go!
If you try my recipe, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
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– Stay Safe, Annemarie
Roasted Tomato Sauce
Ingredients
- 3 lbs fresh tomatoes, halved and cored
- 3-4 cloves garlic, peeled
- 1 medium sweet onion, roughly chopped
- 1 large carrot, roughly chopped
- 2-3 tbsp olive oil
- 1 tsp kosher salt
- grind black pepper
Instructions
- Heat oven to 375F.
- Line a baking sheet with parchment. Spread out tomatoes, onion, carrots, and garlic into an even layer. Drizzle with oil and sprinkle with salt and pepper. Toss to combine.
- Roast for 45 minutes to 1 hour or until the tomatoes are soft and a little browned on the edges. Take out and allow to cool.
- Add to blender and pulse until sauce is as smooth as you like it.
- Warm the sauce to serve immediately or pour into a container to store in the refrigerator. If freezing, pour into a container or into freezer bags.
Notes
- Tomatoes: Use whatever type you have on hand. This is a great time to use ones which aren’t very pretty.
- Skinning: This is a personal choice. To skin just pull them off once you take the tray out of the oven. However, if you puree the sauce you won’t notice them at all.
- Measuring: The recipe is forgiving so no need to measure too carefully.
- Storage: Keep in the refrigerator for up to one week or in the freezer for up to 6 months.
john currier says
roasted tomato sauce, the VERY best sauce ever, ,had a special fresh taste…I have never tasted a tomato sauce as good…very easy to make,, john
Melissa G. says
I made this today and must say I’m impressed with how well this concentrates the tomato flavor! Much more intensely than just simmering them in a sauce pot. And what do you know…..I just happen to have some tomatoes!
justalittlebitofbacon says
Wonderful! I’m glad you enjoyed the sauce. Dad tried it today and loved it too. It’s been a favorite of mine for years. 🙂