This easy roasted tomato sauce recipe is the perfect way to preserve flavorful tomatoes into a versatile, delicious 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 years 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 flavor of roasted tomatoes so I started there and kind of just added the aromatics I know work best with tomatoes.
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!
How to make roasted tomato sauce
Place ripe tomatoes into a large roasting pan or rimmed baking sheet. A variety of tomatoes will add even more flavor but using Roma tomatoes, cherry tomatoes or any one variety you can find is also fine. Make sure they are ripe to get the most out of them. Drizzle the tomatoes with olive oil and add garlic, herbs of your choice and a generous pinch of salt. Place the tomatoes in a hot oven and allow to roast until the tomatoes have released their juices and their skins are starting to blister.
In a large pot, fry onions and garlic in olive oil or butter until soft and translucent. Add the roasted tomatoes along with smoked paprika, dried Italian herbs, salt and sugar (optional). Turn the heat down and allow to simmer for 10-15 minutes until reduced. At this point you can break down the tomatoes with a potato masher or blend with an immersion blender until smooth. Season to taste then use or store for later.
How to cut acidity in tomato sauce
Tomatoes can be very acidic and the best way to cut the acidity is by adding a little sugar or sweetener. A neutral sweetener like sugar or xylitol works best as it doesn’t alter the flavor of the finished sauce at all.
How to make tomato sauce from canned tomatoes
Follow the recipe exactly as is, simply substitute fresh tomatoes with canned tomatoes.
Can you freeze tomato sauce?
Yes, tomato sauce freezes very well. Transfer cooked and cooled tomato sauce into freezer bags or freezer safe containers/jars then freeze for up to 4 months. Allow to thaw completely before re-heating over gentle heat in a saucepan.
Recipes using roasted tomato sauce
- Cheesy baked meatballs
- Easy pizza toast
- Eggplant involtini
- Easy cheese and tomato pasta bake
- Easy pork sausage meatballs in tomato sauce
How to make easy roasted tomato sauce
- 2 kg 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
- Pre-heat the oven to 200ºC.
- Place the tomatoes in a roasting tray then add the olive oil and flavourings.
- Mix to combine.
- Place in the oven and allow to roast for 30-45 minutes or until the tomatoes are soft and starting to char.
- Remove and set aside.
- Heat a splash of oil in a deep pot then add the onion and allow to soften for a few minutes.
- Add the garlic and allow to saute for a minute before adding the herbs, spices and roasted tomatoes.
- Add the sugar (if using) then pour in the stock.
- Turn the heat down and allow to cook for 15-20 minutes until the sauce has thickened slightly.
- 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.
- Alternatively, blend until as smooth as you prefer and then freeze/keep in the fridge.