Roasted Tomato Sauce
This Roasted Tomato Sauce is an easy, healthy sauce for pasta and a great way to use ripe tomatoes overgrowing in your garden.
Plus, you can store and freeze this tomato sauce for months to meal prep many healthy family dinners.
Store-bought pasta sauce is one of these pantry staples that we often buy without thinking about how much added oil, added sugar, and additives they contain.
But I have great news for you. You can make your own healthy pasta sauce at home in a few minutes using wholesome ingredients.
You might have tried my pumpkin pasta sauce, cauliflower alfredo sauce, or mushroom sauce. But today, it’s an all-new flavor of sauce, a classic roasted tomato sauce made with ripe tomatoes.
How To Make Roasted Tomato Sauce
It’s very easy to make a one-pan roasted tomato sauce recipe.
While many recipes are made in two steps with roasting tomatoes first and then cooking onions and garlic in a pan, I do all in one pan.
You will be amazed by how easy and super tasty it is to roast all your sauce ingredients in a single pan.
- Ripe Fresh Tomatoes – Any tomato works, but the riper they are, the sweeter the sauce will be. If you want to cut on added sugar in tomato sauce, it’s a must. For example, if you are using Roma tomatoes in this recipe, they are less acidic, and often you don’t need sugar with them.
- Extra-Virgin Olive Oil or avocado oil – I usually prefer avocado oil for roasting vegetables like in my roasted cauliflower recipe. High smoke oil won’t smoke. But, when it comes to this Italian-style sauce, olive oil is a must, simply because it brings out so much flavor.
- Garlic cloves – peeled, whole in the oven.
- Onion – Finely diced. Feel free to use white onion or brown onion for a sweeter sauce.
- Rosemary Sprigs
- Dried Oregano
- Vegetable Stock
- Sugar – You can skip the sugar if the tomatoes are ripe enough. Also, sugar-free natural sweeteners like a pinch of erythritol or allulose work very well as a diabetic-friendly option.
First, preheat the oven to 400°F (200°C). Line a large baking sheet or two small baking sheets with parchment paper. Set aside.
Wash the tomatoes and remove their green stem. Cut them into thick half-moon shapes, as seen in my pictures below.
The thinner, the faster they roast, so don’t cut them too thin either, or the tomato juice evaporates, and the sauce comes out dry.
Place the tomato pieces in a large mixing bowl with the garlic cloves and minced onion.
Pour olive oil over the tomatoes, sprinkle salt, pepper, dried oregano, and rosemary sprigs, and toss together.
You can also work directly on the baking sheet but I found it a bit more difficult to stir the ingredients together as it moves the parchment paper on the pan.
Also, you need more oil when stirring the pan as it spreads everywhere.
Spread the tomatoes, garlic and onion on the prepared baking sheet.
Making The tomato sauce
Bake on the center rack of the oven at 400°F (200°C) for 30 to 40 minutes, stirring halfway. Bake until the tomato skin turns golden brown, looks wilted, and the garlic cloves are soft.
Remove the pan from the oven and let it steam out a few minutes to avoid burning yourself.
Remove the rosemary sprigs from the pan and discard them.
There are two ways to make this roasted tomato sauce recipe.
You can make a chunky tomato sauce where you keep the roasted tomatoes as is or a creamier sauce where some of the sauce is blended.
Chunky Tomato Sauce
This is for those who enjoy pieces of roasted tomatoes and don’t mind the tomato skin.
Use a fork to press the garlic cloves on the pan. They should be soft and create a puree, easy to stir in the roasted tomatoes.
In a large non-stick skillet or cast iron pan, pour the vegetable stock, sugar if used, and the roasted vegetables from the baking sheet.
Bring over medium heat, stir, and cook for 10 to 15 minutes until warm and fragrant. You can use a potato masher or fork to gently break the tomato in the sauce.
Creamy Roasted Tomato Sauce
If you like your sauce thicker and creamier, remove 1 1/2 cups of roasted vegetables from the baking sheet and place them in the jug of a high-speed blender with the vegetable stock.
Blend on the high-speed setting until creamy and smooth. If you don’t have a blender, use a food processor or place the ingredients in a tall glass jug, and use an immersion blender.
Pour the mixture into a non-stick sauce with the remaining roasted vegetables from the baking sheet. Cook for 10 minutes, add the sugar if desired, and cook until warm and fragrant.
For an even thicker sauce, blend the entire sauce!
Like any tomato sauce, this sauce can be enhanced with cheese or spices like :
- Fresh basil
- Parmesan cheese
This oven-roasted tomato sauce is perfect to meal prep weeks of healthy dinners.
You can store the tomato sauce in freezer bags or an airtight container and freeze it for up to 3 months.
Thaw the sauce in the fridge the day before using.
This roasted tomato sauce can be used in many dishes like:
- Zucchini Noodles for a low-carb pasta dinner.
- Cooked Pasta
- Lasagna like in my zucchini lasagna recipe
- Steamed cauliflower to add flavor to any steamed vegetable.
- Pizza as a swap for my keto pizza sauce. Use as a base for my almond flour pizza crust or buffalo chicken pizza.
- Crustless pizza
- Pizza dip
- Zucchini pizza casserole
- Pizza bowl
Below are some ideas to make this recipe differently if you are allergic to some of its ingredients.
- Onion-Free – You can use shallots or skip the onion altogether.
- Sugar-Free – You don’t need sugar in tomato sauce if the tomatoes are ripe. Sugar is used to counter the acidity of tomatoes, but this fades in ripe tomatoes. If you need a touch of sweetness without the carbs, use your favorite low-carb sweetener.
- Garlic-Free – You can skip the garlic for a low-FODMAP sauce.
- Olive Oil-Free – The best oil for roasting is avocado oil or coconut oil, but it adds coconut flavor to the recipe unless you pick refined coconut oil.
Frequently Asked Questions
Below are my answered about this homemade roasted tomato sauce recipe.
Can I Make This Recipe Without A Blender?
Absolutely! The tomato sauce will be chunky, not creamy, but it works perfectly without any blender.
Can I Make Roasted Tomato Sauce With Cherry Tomatoes?
Yes, but grapes or cherry tomatoes are smaller and roast faster.
Therefore, cut the grape tomatoes in half, and roast them for 30 minutes.
More Sauce Recipes
If you like healthy sauce recipes, you’ll love these:
Did you try roasting tomatoes to make your own tomato sauce? Share a comment or review below.
Roasted Tomato Sauce
- 3 pounds Ripe Tomatoes cut into half moon, roma tomato for sweeter sauce
- 3 tablespoons Olive Oil
- 4 Garlic Cloves peeled
- 1 medium Onion peeled, cut into quarters
- 2 Rosemary Sprigs
- 1 teaspoon Salt
- ¼ teaspoon Ground Pepper
- 1 teaspoon Dried Oregano
For the sauce
- ¾ cup Vegetable Stock
- 2 teaspoons Sugar optional (note1)
- 4-5 leaves Fresh Basil
- ¼ cup Parmesan
- Preheat the oven to 400°F (200°C). Cover a large baking sheet with parchment paper. Set aside.
- Wash and cut the tomatoes into half moons. Look at the picture above for guidance.
- In a large bowl, add the tomato pieces, whole, peeled garlic cloves, finely diced onion, and fresh rosemary sprigs.
- Pour olive oil, salt, pepper, and oregano on top. Toss to combine and coat evenly.
- Spread the vegetables in a single layer onto the prepared baking sheet.
- Bake on the center rack of the oven for about 30-40 minutes, until tomatoes are wilted and release their juice, and the garlic and onion are roasted. You should be able to press the garlic with a fork to make a puree.
- Remove from the oven, cool down on the pan, discard rosemary sprigs. Use a fork to crush garlic in a puree.
Option 1: Chunky Tomato Sauce
- In a non-stick saucepan, add vegetable stock and roasted vegetables from the pan, and cook 10 minutes until fragrant. Add sugar if desired. You can use a fork or potato masher to create smaller tomato chunks.
Option 2: Creamy Tomato Sauce
- In a blender, add vegetable stock and 1 cup + 1/2 cup of roasted vegetable from the pan, including the whole roasted garlic cloves. You can also roast the entire roasted vegetable for an ultra-smooth sauce.
- Blend all ingredients together until smooth, then return to a saucepan with the remaining roasted tomatoes from the baking sheet.
- Cook for 10 minutes, until warm and fragrant, and add sugar if desired. Stir occasionally until the sauce thickens and is warm.
- Adjust with salt, pepper, or chili flakes.
- Serve on top of your favorite cooked pasta with fresh chopped basil and freshly grated Parmesan cheese.
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Posted In:OnionTomatoBakingDairy-FreeEgg-FreeGluten-FreeGrain-FreeHealthyKeto OptionLow-CarbNut-FreePaleoVeganVegetarianDinnerEasyItalian
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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