Turn 3 pounds of fresh tomatoes and a handful of pantry staples into a rich, fragrant pasta sauce in 45 minutes or less! Learn how to make roasted tomato sauce from scratch with this easy recipe.
![An overhead photo of roasted onions, tomatoes, carrots and garlic on a baking sheet.](https://www.themediterraneandish.com/wp-content/uploads/2024/05/roasted-tomato-sauce-cropped-2.jpg)
Making your own roasted tomato sauce from fresh tomatoes is easier than most people think. This back-pocket recipe is a great way to use up an abundance of fresh garden tomatoes or a particularly good farmer’s market haul, as tomato sauce freezes very well!
But unlike No-Cook Tomato Sauce (Sugo Di Pomodoro Crudo) or Caprese Salad where you should wait until the height of summer, the tomatoes used in this recipe don’t need to be picture-perfect. Even if you’re working with off-season tomatoes, the oven will make the most of them, coaxing out their natural sweetness.
Most recipes will use sugar to cut the acidity of the tomatoes, but I prefer using carrots. It’s the same trick I use to make Tomato Basil Soup. They sweeten the sauce just enough while adding a depth of flavor, plus they make the sauce extra velvety and delicious.
This is a very hands-off, low-maintenance recipe. Make a big batch to freeze for rainy days ahead!
Table of Contents
Roasted Tomato Sauce Ingredients
This roasted tomato sauce recipe is meant as a carefree sunny recipe, with most of the ingredients likely living in your kitchen already. You’ll need:
- Tomatoes: Look for ripe, flavorful tomatoes that aren’t overly watery (more tips below).
- Onion, garlic, and carrots add sweet and savory depth of flavor.
- Italian seasoning lends an aromatic quality to this roasted tomato sauce recipe with distinctly Italian flavors like basil and marjoram. I love to make my own homemade Italian seasoning with my spice drawer, but a quality store-bought version would work well too.
- Red pepper flakes or Aleppo pepper add a good kick.
- Kosher salt and black pepper draw out the flavors of the tomatoes and vegetables. Always season to taste. If the sauce tastes “flat,” or dull try adding another good pinch of salt.
- Extra virgin olive oil coats the tomatoes and veggies as they roast, allowing them to caramelize and char just a bit without sticking to your pan. Any high-quality extra virgin variety will work, but I especially like using our Nocellara EVO which already has tomato undertones.
Ingredient Spotlight
I typically use Roma tomatoes to make roasted tomato pasta sauce, because they have a nice balance of acidity and sweetness and more concentrated flavor. They also stay firm when they’re ripe and have fewer seeds so they don’t become watery.
Other options include Campari tomatoes, Early Girl/Dry-farmed tomatoes, or beefsteak tomatoes. But really you can use any tomato variety you have on hand (or a mix) since the oven brings out the best in them. Some tips:
- Remove the stems. Slice off the top of your tomatoes and or remove the stem.
- Adjust the cook time according to the tomato’s size. If you’re using a smaller variety start checking at the 30-minute mark.
- Ripe, but not too ripe. A super ripe tomato is perfect for something like Panzanella Salad or Caprese Salad, but will become too watery in your oven. Go for the tomatoes that still feel a bit firm, not overly soft or juicy.
How to Make Roasted Tomato Pasta Sauce
You may want to double this recipe, blend the sauce in batches, and freeze some for later.
- Get ready. Heat the oven to 450°F.
- Prep the tomatoes and vegetables. To a large sheet pan (or two medium ones), add the tomatoes, onions, garlic, and carrots. Sprinkle on the Italian seasoning, red pepper flakes, and a big dash of salt and pepper. Drizzle a generous amount of olive oil (about 3 tablespoons) all over the vegetables and toss to coat. Spread the vegetables well so that they are in one single layer and the tomatoes are cut side down.
- Roast. Cook on the middle rack of the heated oven for about 35 to 45 minutes, or until the tomatoes have fully collapsed and the veggies have gained some color and charred in some parts.
- Remove from the heat and set aside to cool briefly. If you like, use a pair of tongs to remove the tomato skins and discard (sometimes I just leave the skin on for texture when I want a chunkier sauce).
- Blend. Transfer the tomatoes and their juices and the vegetables to a blender or a large food processor fitted with the S-blade. For a smooth and silky sauce, close the lid and blend until you reach the desired consistency. If you want a rustic, chunkier roasted tomato pasta sauce, pulse until the tomatoes and vegetables are broken up to your desired consistency.
- Use or store. Use immediately, or let cool fully before storing in the fridge for up to 4 days or freezing for longer.
What to Serve with Roasted Tomato Sauce
I typically go for whatever shape pasta I have in my pantry, but don’t be limited! Here are some ideas:
- Pizza: Use as a base for homemade pizza, like our Greek Pizza which doesn’t typically include sauce, but would be delicious nonetheless.
- Meatballs or sausage: You can simmer the meatballs right in the sauce, or serve spooned over Sheet-Pan Chicken Sausage, Peppers, and Onions or Sheet Pan Baked Meatballs Recipe with Vegetables.
- Poaching eggs: Use just like the base for Shakshuka or Eggs In Purgatory (Uova Al Purgatorio). Bring the sauce to a simmer in a large, wide saucepan, then make holes to add the eggs, and cover until they’re set.
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Oven Roasted Tomato Sauce
Ingredients
For the Roasted Tomato Sauce
- 3 pounds Roma tomatoes, halved
- 1 yellow onion, halved and sliced into 1/4-inch half moons
- 6 large garlic cloves
- 2 carrots, peeled and cut into large pieces
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more to your liking
- Kosher salt
- Black pepper
- Extra virgin olive oil
Serving Suggestions
- Pasta of your choice (spaghetti, rigatoni, penne you really can’t go wrong)
- Freshly grated parmesan cheese
- Fresh basil
Instructions
- Get ready. Preheat your oven to 450°F.
- Prep the tomatoes and vegetables. To a large sheet pan (or two medium ones), add the tomatoes, onions, garlic, and carrots. Sprinkle on the Italian seasoning, red pepper flakes, and a big dash of salt and pepper. Drizzle a generous amount of olive oil (about 3 tablespoons) all over the vegetables and toss to coat. Spread the vegetables well so that they are in one single layer and the tomatoes are cut side down.
- Roast. Cook on the middle rack of the heated oven for about 35 to 45 minutes, or until the tomatoes have fully collapsed and the veggies have gained some color and charred in some parts.
- Remove from the heat and set aside to cool briefly. If you like, use a pair of tongs to remove the tomato skins and discard (sometimes I just leave the skin on for texture when I want a chunkier sauce).
- Blend. Transfer the tomatoes and their juices and the vegetables to the large bowl of a food processor fitted with a blade. For a smooth and silky sauce, close the lid and blend until you reach the desired consistency. If you want a rustic, chunkier tomato sauce, pulse until the tomatoes and vegetables are broken up to your desired consistency.
- Use or or store. Use immediately, or let cool fully before storing.
If You’re Serving with Pasta
- Make the pasta. Bring a pot of water to a boil and season well with kosher salt. Cook according to package instructions, reserving a 1/2 cup of pasta water before draining.
- Mix. Add a splash of pasta water to the blender and blend briefly to incorporate. Return the pasta sauce to the pan and add the cooked, drained pasta. Mix well with a wooden spoon to coat the pasta well, adding more pasta water as needed to create a thick and silky sauce coating your pasta.
- Serve. Garnish with fresh basil and parmesan cheese. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe.
- To store: Transfer the cooled tomato sauce to airtight mason jars or plastic containers and refrigerate for up to 4 days or freeze for up to 4 months. If freezing, leave 2-inches of headspace. Once frozen the sauce will expand in the freezer. Thaw overnight in the fridge before using.
- I do not recommend water bath canning this recipe.
Delish! East too. I used a small bag of tomatoes from the Farmers Market and added a red pepper. I had to lower the heat. Will make again and freeze
Hi Suzy, when would i add fresh basil? I don’t like any heat so no red pepper flakes
Hi, Linda! You can add the basil in the last step, as a garish to your pasta and sauce.
I used a variety of tomatoes but it turned out nice. The onion was a little sweet but adding cheese into the sauce helped offset the sweetness.
So good! Used three pounds of mixed varieties of tomatoes from my garden. I do not grow plum tomatoes. This was excellent. After blitzing the roasted veggies in my Vitamix I stored it in the refrigerator till dinner. Slowly reheated it while cooking the campanelle pasta. Added 1/2 cup red wine and some Romano cheese to the sauce. Had enough left over to freeze for another meal. Yummy!
Awesome! Thanks so much for coming back to comment and review, Susan! We appreciate it!!
I cannot wait to make this. It sounds so delicious and the addition of carrots for sweetness is brilliant!
Suzy could you repost your rigatoni tomato basil bake recipe for me? I cannot locate my copy and it’s so delicious I need to make it again.
Thank you!
Sure thing, Pamela! You can click here to find the rigatoni recipe. Enjoy!!
Fantastic!!! I have grown quite a few!!!!! tomatoes this year and this will be a fantastic way to use them. Thank you again for another great recipe!
The third bullet point beneath Ingredient Spotlight (before the recipe itself) should read… super RIPE tomato… 😊. I catch this kind of thing, it’s just who I am.
And, I am making a triple batch of this after my trip to the farmers market. Fresh, local, vine-ripe tomatoes ROCK!!!
Ahh! Thanks for the heads up, Victoria!
I have too many tomatoes in my garden. A good problem to have. I tried several recipes and they were so-so. I stumbled onto your version and WOW and double WOW. It is so flavorful and I really think the carrots makes this sauce even more delicious. I am freezing it and I will be using your sauce on our homemade pizza on Friday. It deserves more than 5 stars.
Awww! You are so sweet, Diane! Thank you!
I made this tonight along with the turkey feta meatballs! So so so good! Love that simple ingredients make the BEST meals! Thank you!
I make and have made a lot of pasta sauces – I am Italian – and I have to say this was absolutely delicious! I used two varieties of tomatoes from my garden and added dried oregano to the spices. The ease of roasting them and the flavor produced from that method was so delicious. My husband kept eating spoonfuls as I was cooking the pasta! Not sure I will return to my other method!
Wonderful!! Thanks so much for the taking the time to comment and review, Stephanie! We appreciate it!
Curious as to why this cannot be water bath canned?
Hi, Paul. We didn’t develop this recipe with canning in mind, so we can’t recommend canning advice as the acidity level can change based on the type of tomatoes and other added ingredients. Suzy typically freezes her homemade pasta sauces. Should you choose to freeze your pasta sauce make sure you leave enough space in your container for expansion.
That sauce. So good. I’ll definitely be doubling the batch next time. Grazie!
Hello! Can this recipe for oven roasted tomato sauce be preserved by home canning to become shelf stable?
Hi, Heather. We didn’t develop this recipe with canning in mind, so we can’t recommend canning advice as the acidity level can change based on the type of tomatoes and other added ingredients. Suzy typically freezes her homemade pasta sauces. Should you choose to freeze your pasta sauce make sure you leave enough space in your container for expansion.
Im wondering the same thing