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    Home » Recent Posts » Dinner

    Roasted Tomato Sauce

    Published: Nov 11, 2019 · Updated: Jun 3, 2021 by Katy McAvoy

    I love when you share my recipes!

    Jump to Recipe·Print Recipe
    Roasted Tomato Sauce

    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission at no cost to you. Thank you for supporting my business!


    Rich and creamy, this roasted tomato sauce is also vegetarian, vegan, and gluten-free.

    Roasted Tomato Sauce

    Try it on pasta, gnocchi, or as pizza sauce! It's a favorite in our house and often part of my weekend meal prep.

    Ingredients

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

    Heat oven to 400 degrees. 

    Slice tomatoes into large chunks. Place in a 9x13” 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.)

    Vegetables chopped for roasted tomato sauce and ready for the oven.
    {Before roasting...}
    Vegetables done roasting and ready to go into the blender.
    {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 ½ 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 ¼ cup of broth.)

    Add salt/pepper to taste.

    Store in the refrigerator.

    Enjoy!

    Tips on Roasted Tomato Sauce

    • Use your roasted tomato sauce within 7-10 days. 
    • Any tomatoes will work here. You’re looking for 4 cups of large tomato chunks.
    • This sauce is delicious on pasta or pan-fried gnocchi.
    • Make sure you're roasting the veggies in a metal pan. They're cook just fine in a glass dish, but won't achieve the caramelization you're looking for.

    Mix Ins

    A plate of bacon, peas and mushrooms for sauce mix ins

    Looking to add something to your pasta dinner? Toss the noodles and sauce with any combination of the following: thawed frozen peas, cooked mushrooms, caramelized onions, cooked bacon or sausage.

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    Roasted Tomato Sauce

    Roasted Tomato Sauce
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    ★★★★★

    5 from 1 reviews

    Rich and creamy, this roasted tomato sauce is also vegetarian, vegan, and gluten-free.

    • Author: Katy McAvoy
    • Prep Time: 10 min
    • Cook Time: 30 min
    • Total Time: 40 min
    • Yield: 4 cups 1x
    • Category: Dinner
    • Method: Oven
    • Cuisine: American

    Ingredients

    Units Scale
    • 8-10 roma tomatoes*
    • 1 large onion
    • 4-5 cloves of garlic
    • ¼ cup olive oil
    • 1 Tbsp salt
    • 1 tsp 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” 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.)

    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 ½ 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 ¼ cup of broth.)

    Add salt/pepper to taste.

    Store in the refrigerator.

    Enjoy!

    Keywords: tomato sauce, roast, roasted vegetables, veggies, pasta sauce, vegan, vegetarian, gluten free, meal prep

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

    Pin it for later

    Tomato Sauce
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    I love when you share my recipes!

    About Katy McAvoy

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

    Reader Interactions

    Comments

    1. Andie

      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

        November 21, 2019 at 9:18 am

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

        Reply
    2. Ruth Moore

      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

        February 01, 2021 at 4:36 pm

        So glad you like it!

        Reply

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    Katy McAvoy

    Hi! I’m Katy. 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 a couple hours of meal prep pays off for daaaaays. Follow me on Instagram to check out what I’m working on next!

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