Recipe: Roasted Tomato Sauce

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Rich and creamy, this roasted tomato sauce is also vegan and gluten-free. Try it on pasta, as pizza sauce, or as a creamy tomato soup! 


8-10 roma tomatoes*
1 large onion
4-5 cloves of garlic
1/4 cup olive oil
1 Tbsp salt
1 tsp pepper
1/2 to 1 cup veggie or chicken broth (if needed) 

Heat oven to 400 degrees. 

Slice tomatoes into large chunks. Place in a 9×13” metal pan with high sides.

Peel onion and chop into large pieces, roughly the size of the cut tomatoes.

Add onion to pan.

Peel cloves of garlic and either smash cloves with knife or cut each clove into 2-3 pieces.

Add garlic to pan, as well as olive oil, salt, and pepper. 

Toss together until tomatoes, onions, and garlic are coated with oil and spices. 

Place pan in 400 degree oven and roast for 20-25 minutes, tossing veggies occasionally. You’re looking for the tomatoes, onions, and garlic to be super soft. (I like to roast mine until some charred edges appear on the tomatoes and onion in the pan.)

Before roasting…
After roasting!

Remove from oven and let cool to room temperature. 

Your roasted tomato mixture should have lots of liquid in it. If you’re tomatoes weren’t juicy and the veggie mixture is thick, stir in 1/2 cup of broth. 

Place the mixture into a blender, and puree on high until a creamy consistency has been reached. (If you’re mixture is too thick to blend, add another 1/2 cup of broth.)

Taste and add salt/pepper as desired.

Store in the refrigerator.

Use your roasted tomato sauce within 7-10 days. 

*Any tomatoes will work here. You’re looking for 4 cups of large tomato chunks.

Roasted Tomato Sauce

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  4. Andie says:

    This has got to be the BEST sauce EVER! I love roasting veggies anyway, and had never thought to make a roasted tomato sauce…until now! My husband even complimented me on it…wondering what tasted so sweet…I would guess, the sweetness comes from roasting the garlic. This will definitely be my NEW go to tomato sauce!

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