How to make easy roasted tomato sauce

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This easy roasted tomato sauce recipe is the perfect way to preserve flavourful tomatoes into a versatile, delicious sauce.

Easy roasted tomato sauce

So here’s the deal with this easy roasted tomato sauce recipe. I use it at least 3 times a week in my kitchen. Whether it’s on pizza, in pasta or as a dipping sauce, this roasted tomato sauce recipe is one of the most versatile recipes in my repertoire.

I started making this sauce a little more than a year ago when I bought a giant box of perfectly ripe tomatoes from a market. I knew many of them would be enjoyed as is with copious amounts of salt and others would be turned into a classic Caprese salad. But I knew I would have to preserve most of them in a delicious sauce. I absolutely love the flavour of roasted tomatoes so I started there and kind of just added the flavours I know work best with tomatoes.

Easy roasted tomato sauce

I use rosemary, thyme, garlic and chilli to flavour my tomato sauce but you could use any herbs you wish. The chilli just adds a hum of warmth but feel free to add more or less depending on your own preference. The roasted tomatoes are stirred into a base of soft, sweet onions, smokey paprika and some more herbs and then cooked until thick. I blend mine before freezing it in ziploc baggies to give me the most versatility but you could totally leave it rustic and chunky which makes it the perfect simple pasta sauce.

This is one of those trustworthy recipes that are great to have on stand-by and it also happens to be the reason why Friday night is almost always pizza night at Casa Ryder because it takes me all of 10 minutes (once defrosted, obviously) to throw together awesome pizzas when I have this sauce and a few balls of dough waiting for me in the freezer. Roasted tomato sauce for all!

easy roasted tomato sauce

How to make easy roasted tomato sauce
 
Prep time
Cook time
Total time
 
This easy roasted tomato sauce recipe is the perfect way to preserve flavourful tomatoes into a versatile, delicious sauce.
Author:
Recipe type: Sauce, Vegan, Vegetarian, Easy recipe
Serves: Makes approximately 4 cups of sauce. This recipe doubles/triples very well.
Ingredients
  • 2kg (approximately 4lb) ripe tomatoes (I use a mixture and like to roast them with the vines)
  • 2-3 tablespoons olive oil
  • 4-6 garlic cloves
  • 2 sprigs fresh rosemary
  • small handful fresh thyme leaves
  • ½ teaspoon chilli flakes/red pepper flakes
  • 1 teaspoon salt
  • black pepper to taste
for the sauce
  • 2 red onions, finely chopped
  • 2-3 garlic cloves, thinly sliced
  • 2 teaspoons Italian herbs
  • 1-2 teaspoons smoked paprika (to taste)
  • salt & pepper, to taste
  • 1-2 teaspoons sugar (optional)
  • ½-1 cup vegetable stock
Instructions
  1. Pre-heat the oven to 200ºC.
  2. Place the tomatoes in a roasting tray then add the olive oil and flavourings.
  3. Mix to combine.
  4. Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
  5. Remove and set aside.
  6. Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
  7. Add the garlic and allow to saute for a minute before adding the herbs, spices and roasted tomatoes.
  8. Add the sugar (if using) then pour in the stock.
  9. Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.
  10. At this point you can keep the sauce rustic and chunky and freeze in ziploc bags or keep in the fridge in an airtight container for up to a week.
  11. Alternatively, blend until as smooth as you prefer and then freeze/keep in the fridge.

Use this sauce in:

Easy cheese and tomato pasta bake 

Easy cheese and tomato pasta bake

Margarita pizza rolls 

Margarita pizza rolls

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Showing 14 comments
  • Carole
    Reply

    Roasting tomatoes takes a lot longer than 45 mins at 200 degrees. At least double that amount of time.

    • Alida Ryder
      Reply

      These are roasted at 200 degrees celsius, not Fahrenheit.

  • Laura | Tutti Dolci
    Reply

    Such a fabulous sauce, and I love how easy this recipe is!

  • Fey
    Reply

    Do you take all the green stuff (tomato stems, rosemary, etc.) out after the roasting? Or firsh them out of the sauce?

    • Alida Ryder
      Reply

      Yep, I take them all out before popping the tomatoes into the pot.

  • Camilla
    Reply

    You make it look so easy! Love the video.

    • Alida Ryder
      Reply

      That’s because it really IS so easy. 😉 Thanks Camilla!

  • Barbara
    Reply

    I love recipes like this that can be used in so many ways. I’m definitely going to give your tomato sauce recipe a go.

    • Alida Ryder
      Reply

      Me too! Versatile recipe ftw! Let me know what you think once you’ve tried it!

  • Julie
    Reply

    I absolutely love your videos!

  • Reply

    So fresh and delicious I’m sure Alida! Can’t wait to snag some fresh tomatoes from my brother-in-law’s garden when they’re in season!

    • Alida Ryder
      Reply

      Oooh! You must! Jealous of your fresh tomato connection. 😉

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