This oven-roasted tomato sauce is bursting with flavor but still wonderfully light! It’s so delicious, you’ll be amazed how simple it is to make.
It’s hard to find a decent tomato sauce at the store. Many are full of sugar, high in sodium, and contain unnecessary fillers and preservatives.
The solution? Make this oven-roasted tomato sauce right at home! You’ll be amazed how simple it is to prep, and the flavor is so much better than anything you could get from the store.
If you’ve never tried roasting your tomatoes, you’re in for a treat. Roasting them intensifies their taste, which means your sauce will have a rich, complex flavor you just can’t get from cooking it on the stove!
Roasting the tomatoes may take a bit of time, but the process itself is quite simple. And once your sauce is made, you can store it in the freezer to enjoy for months!
How to make oven-roasted tomato sauce
Ready to see how easy it is to make this wonderful sauce right in your own kitchen?
Step 1: Preheat the oven to 450°F.
Step 2: In a large bowl, combine the quartered tomatoes, chopped onion, whole garlic cloves, salt, red pepper flakes, and sugar.
Step 3: Add the olive oil and toss until the tomatoes are well-coated.
Step 4: Transfer to a 13- × 9-inch baking dish.
Step 5: Roast until the tomatoes soften, about 45-60 minutes.
Step 6: Remove the pan from the oven and allow to cool slightly.
Step 7: Drain off any excess liquid.
Step 8: For a chunkier sauce, mash the tomatoes with a potato masher right in the pan. For a smoother sauce, transfer to a food processor and process for a few seconds.
Step 9: Stir in the fresh basil and oregano.
Your sauce is ready to serve!
What to eat with this sauce
Now that you’ve made a delicious tomato sauce, what recipes should you use it in?
Of course, it will be wonderful with any classic Italian dish. Use it as the base on a cauliflower pizza crust or a sauce for your pasta. To lower the carbs, use zoodles instead of traditional spaghetti.
For an easy and healthy chicken Parmesan, spread it over your chicken breast before baking. Once the chicken is almost done, spread the Parmesan on top to get it nice and melted. Finish with fresh basil before serving.
You can also use it in homemade chili, tomato soup, or even an enchilada sauce. The possibilities are endless!
Any extra sauce can be stored in an airtight container in the refrigerator for up to a week. I recommend using a jar with a screw top lid so it’s easy to grab some when you need it.
You can also freeze your sauce for longer storage. I suggest dividing the sauce into individual batches so it’s easy to thaw only as much as you need at a time.
Other easy tomato dishes
When tomatoes are in season, I find myself picking up a few every time I go to the store. They’re hard to resist!
Thankfully, there are so many delicious ways to cook with tomatoes. Some of my recipes call for canned tomatoes, but in the summer, I swap them out for fresh! Here are a few of my favorite recipes:
- Marinara Sauce with Red Lentils (Instant Pot)
- Green Beans with Stewed Tomatoes
- Greek Shrimp with Tomatoes and Feta Cheese
When you’ve tried this sauce, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Oven-Roasted Tomato Sauce
- 4 pounds Roma tomatoes (washed and quartered)
- 1 cup onion (chopped)
- 6 cloves garlic (whole, peeled)
- 2 teaspoons sea salt
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- ½ cup olive oil
- ¼ cup fresh basil (minced)
- ¼ cup fresh oregano (minced)
- Preheat the oven to 450°F.
- In a large bowl, combine the quartered tomatoes, chopped onion, whole garlic cloves, salt, red pepper flakes, and sugar.
- Add the olive oil and toss until the tomatoes are well-coated.
- Transfer to a 13- × 9-inch baking dish.
- Roast until the tomatoes soften, about 45-60 minutes.
- Remove the pan from the oven and allow to cool slightly.
- Drain off any excess liquid.
- For a chunkier sauce, mash the tomatoes with a potato masher right in the pan. For a smoother sauce, transfer to a food processor and process for a few seconds.
- Stir in the fresh basil and oregano.