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    Home » Recipes » Dinner

    Creamy Oven Roasted Tomato Sauce with Fresh Tomatoes

    Modified: Apr 29, 2025 · Published: Nov 11, 2019 by Katy McAvoy

    I love when you share my recipes!

    67 shares

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    Roasted Tomato Sauce

    This thick and creamy oven roasted tomato sauce happens to also be vegan and gluten-free. It’s a great recipe for your favorite pasta, tossed with gnocchi or used as pizza sauce.

    Roasted Tomato Sauce
    Jump to:
    • Ingredients
    • How to Make Oven Roasted Tomato Sauce
    • Recipe Tips
    • How to Use Oven Roasted Tomato Sauce
    • How to freeze Oven Roasted Tomato Sauce
    • Looking for More Recipes with Tomatoes? 
    • Frequently Asked Questions
    • Looking for More Easy Pasta Recipes?
    • More Delicious Recipes You'll Love
    • Print the Recipe Card
    • Oven Roasted Tomato Sauce Recipe

    My garden has been growing a lot of tomatoes the past few years and oven-roasted tomato sauce is one of my favorite ways to use those tomatoes while stocking my freezer for the busy fall months. 

    Made with simple ingredients, this oven roasted tomato sauce recipe is the perfect way to enjoy those ripe summer tomatoes. Roasted tomatoes, garlic and onions blend together to create a smooth sauce with rich flavor.

    Besides a few minutes of chopping and blending, the oven does most of the work, which are the kind of recipes I like! 

    This delicious sauce is a favorite in our house and an easy recipe I often make during my weekend meal prep time. Just store the sauce in a mason jar in the refrigerator and use it during the week with your favorite pasta.

    There’s something so satisfying about using your own oven roasted tomato sauce that you made from scratch on a super busy night when you’d otherwise be grabbing take out!

    Ingredients

    Ingredients for roasted tomato sauce - tomatoes, garlic, onions, olive oil, salt, pepper.
    • Fresh tomatoes - Any kind of fresh, ripe tomatoes work great in this recipe.
    • Onion - I usually use yellow onions because that's what I have on hand. White onions and sweet onions also work in this recipe.
    • Fresh garlic - Don't swap this out for garlic powder. Use cloves of real garlic in this recipe.
    • Olive oil - Choose your favorite kind of olive oil for this recipe.
    • Vegetable broth or chicken broth - This is optional. You'll only need it if your tomatoes are dry and you need to add some liquid to make the sauce blendable.

    How to Make Oven Roasted Tomato Sauce

    Heat oven to 400 degrees. 

    Slice the fresh tomatoes into large chunks. Place in a 9x13” metal pan with high sides.

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

    Add the onion to the pan.

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

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

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

    Vegetables chopped for roasted tomato sauce and ready for the oven.

    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.)

    Remove from oven and let cool to room temperature. 

    Vegetables done roasting and ready to go into the blender.

    Your roasted tomato mixture should have lots of liquid in it. If your tomatoes weren’t juicy and the veggie mixture is thick, stir in ½ cup of broth. 

    Place the mixture into a countertop blender or food processor, and puree on high until a creamy consistency has been reached. (If your mixture is too thick to blend, add another ¼ cup of broth.)

    Add additional salt/pepper to taste.

    Store in an airtight container in the refrigerator. Use your roasted tomato sauce within 7 days. 

    Enjoy!

    A jar of Roasted Tomato Sauce.

    Recipe Tips

    • Be sure to use a large baking dish or large roasting pan with high sides. Do not use a sheet pan or baking sheet. You have juicy tomatoes that are going to create even more liquid when you roast them. That liquid is key to this recipe, so you want to make sure you use a pan with high enough sides to contain it. 
    • Make sure you're using a metal pan for roasting the tomato mixture. Everything will cook just fine in a glass dish, but it won't achieve the caramelization you're looking for.
    • Any fresh ripe tomatoes will work in this recipe. You’re looking for 4 cups of large tomato chunks or 4 cups of cherry tomatoes or grape tomatoes.
    • Don’t worry about the tomato skins. They’ll blend right up into the sauce and you won’t notice them. No need to peel your tomatoes or remove the skins before blending. 

    How to Use Oven Roasted Tomato Sauce

    This sauce is delicious on traditional pasta, zucchini noodles, or pan-fried gnocchi. We also enjoy it instead of red sauce when we make homemade pizza.

    Looking to add something to your pasta dinner? Toss your favorite noodles with your homemade oven roasted tomato sauce and add in any combination of the following:

    • Thawed, frozen peas
    • Cooked mushrooms
    • Caramelized onions
    • Cooked bacon or sausage
    • Fresh basil (and other fresh herbs)
    A plate of bacon, peas and mushrooms for sauce mix ins

    How to freeze Oven Roasted Tomato Sauce

    This oven roasted tomato sauce freezes SO WELL! I make multiple batches of this sauce every fall with my fresh garden tomatoes or tomatoes I picked up at the farmer’s market. I don’t have space for a lot of glass jars, so instead of canning my homemade tomato sauce, I freeze 2-3 cups of sauce in quart freezer bags.

    Cool the sauce to room temperature before you place it in the bags. Press out as much air as possible before sealing, and freeze them flat. Thaw in the fridge, or in a large bowl filled with cold water. 

    Looking for More Recipes with Tomatoes? 

    Have lots of tomatoes to cook up? My cozy roasted tomato soup is made mostly in the oven, then blended up for a creamy soup. Not in the mood for something hot? This easy blender salsa can be made with fresh or canned tomatoes and is ready in 5 minutes. Or make a plate of caprese bruschetta or this simple bruschetta al pomodoro.

    A bowl of Roasted Tomato Soup.
    Roasted Tomato Soup
    Looking down at a bowl of salsa with a spoon in it, surrounded by tortilla chips.
    Easy Blender Salsa

    Frequently Asked Questions

    Can I use an immersion blender for this sauce? 

    Yes, but move the roasted tomato mixture to a large bowl before blending with an immersion blender. This will make it much easier to get a smooth consistency and be less messy. 

    Is this a chunky sauce? 

    No. This simple roasted tomato sauce is pureed into a silky, creamy pasta sauce. No chunks in it is one of my kiddo’s favorite things about this recipe. 🙂  

    What do I do if my tomato sauce is too thick and won’t blend? 

    Add chicken broth or vegetable broth to the blender, a ¼ cup at time. Blend in between each broth addition until the sauce reaches your desired consistency. 

    Looking for More Easy Pasta Recipes?

    A pasta dinner is one of my favorite ways to get dinner on the table fast. Bacon Avocado Pasta is my husband's favorite dish and my go-to recipe when there's a ripe avocado in the house. Or try this lemon garlic shrimp pasta. It's fancy enough for a special occasion meal, but quick and easy enough to make on a week night.

    Bacon Avocado Pasta
    Bacon Avocado Pasta
    Creamy Lemon Shrimp Pasta
    Lemon Garlic Shrimp Pasta

    More Delicious Recipes You'll Love

    • Vegan Mushroom Tacos
    • Roasted Tomato Soup is Creamy, Comfort Food
    • Cheddar Cheese Sauce with Hidden Veggies
    • Easy Tomato Rice and Beans on the Stove Top
    • Roasted Butternut Squash Soup Recipe with Apples

    Print the Recipe Card

    Roasted Tomato Sauce

    Oven Roasted Tomato Sauce Recipe

    Katy McAvoy
    Rich and creamy, the oven does most of the work for this roasted tomato sauce. It's delicious tossed with pasta or used as a pizza sauce. And since it's creamy without using any dairy, it's naturally vegetarian, vegan, and gluten-free.
    No ratings yet
    Print Recipe SaveSaved! Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Servings 8 servings

    Equipment

    • Metal Baking Pan
    • Chef's Knife
    • Countertop Blender

    Ingredients
      

    • 8-10 roma tomatoes about 4 cups of fresh tomatoes
    • 1 large onion
    • 4-5 cloves garlic
    • ¼ cup olive oil
    • 1 tablespoon salt
    • 1 teaspoon pepper
    • ½ to 1 cup vegetable broth or chicken broth if needed

    Instructions
     

    • Heat oven to 400 degrees. 
    • Slice tomatoes into large chunks. Place in a 9x13 inch metal pan with high sides.
      8-10 roma tomatoes
    • Peel onion and chop into large pieces, roughly the size of the cut tomatoes.
      1 large onion
    • Add onion to pan.
    • Peel cloves of garlic and either smash cloves with knife or cut each clove into 2-3 pieces.
      4-5 cloves garlic
    • Add garlic to pan, as well as olive oil, salt, and pepper. 
      ¼ cup olive oil, 1 tablespoon salt, 1 teaspoon 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.
      Note: 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.)
    • Remove from oven and let cool to room temperature. 
    • Your roasted tomato mixture should have lots of liquid in it. If your tomatoes weren’t juicy and the veggie mixture is thick, stir in ½ cup of broth. 
      ½ to 1 cup vegetable broth or chicken 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 ¼ cup of broth.)
    • Add salt/pepper to taste.
    • Store in the refrigerator.
    • Enjoy!

    Nutrition

    Serving: 0.5cupCalories: 80kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.3mgSodium: 931mgPotassium: 179mgFiber: 1gSugar: 2gVitamin A: 519IUVitamin C: 10mgCalcium: 14mgIron: 0.3mg
    Tried this recipe?Let me know how it was!

    I love when you share my recipes!

    67 shares

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com and Homemade Happy Hour. Since 2017, she's been crafting recipes for easy-to-make cocktails and delicious snacks while sharing her love of all things Michigan (a.k.a. The Mitten)!

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      Recipe Rating




    1. Andie says

      November 20, 2019 at 6:10 pm

      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!

      Reply
      • MittenGirl says

        November 21, 2019 at 9:18 am

        Thanks for the comment, Andie! I’m SO glad you liked it!! ????

        Reply
    2. Ruth Moore says

      February 01, 2021 at 3:26 pm

      This is an easy way to make a delicious sauce. Roasting the tomatoes and veggies adds a lot of flavor. Thanks for the recipe!

      Reply
      • MittenGirl says

        February 01, 2021 at 4:36 pm

        So glad you like it!

        Reply
    3. Lauren @ A Nerd Cooks says

      September 11, 2022 at 1:58 pm

      This sauce is so good and so so easy to make! I made mine with a mix of Roma, sun golds, and some red cherry tomatoes (not sure what variety). I'll be making another batch when I'm overrun with tomatoes again. *chef's kiss*

      Reply
      • Katy McAvoy says

        September 11, 2022 at 4:31 pm

        I'm so glad you liked it, Lauren!!

        Reply
    4. Sarah Conklin says

      September 18, 2022 at 8:59 am

      This recipe is the easiest and tastiest way to use up my garden tomatoes. My Romas have been on the small side, so I’ve increased to around 12-14 for this recipe. I add some chopped fresh basil just before blending. Freezes easily and thaws beautifully for weeknight dinners. Thank you, Katy!

      Reply
      • Katy McAvoy says

        September 18, 2022 at 10:41 am

        Adding fresh basil sounds delicious! So glad you like the recipe!

        Reply
    5. Amy Katz says

      September 27, 2023 at 6:54 pm

      I made this sauce with heirloom cherry tomatoes and a sweet Maui onion I got from the local farm. It was so flavorful and didn't require adding any broth. I'll definitely be making this easy pasta sauce again.

      Reply
      • Katy McAvoy says

        September 27, 2023 at 7:01 pm

        Yay! I'm so glad you liked the recipe, Amy!!

        Reply
    Katy McAvoy, mixologist and photographer

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that everyone deserves a delicious drink. Follow me on Instagram to check out what I’m working on next!

    More about me →

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