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Oven roasted tomato sauce on veggie noodles
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5 from 1 vote

Oven-Roasted Tomato Sauce

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Sauces & Condiments
Cuisine: Italian
Diet: Diabetic
Keyword: easy pasta recipes, homemade pasta sauce, tomato sauce
Servings: 10
Calories: 147kcal
Author: Diabetic Foodie


  • 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.


This recipe is for 10 servings. Each serving is 1 cup of sauce.
Sauce can be stored in an airtight container in the fridge. I recommend a jar with a screw top lid for convenience.
You can also freeze the sauce for longer storage.


Serving: 1cup | Calories: 147kcal | Carbohydrates: 10.8g | Protein: 2.6g | Fat: 11.4g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 482.3mg | Potassium: 538.9mg | Fiber: 3.3g | Sugar: 5.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 7.5g