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Easy Roasted Tomato Sauce. Thick sliced fresh tomatoes are roasted with garlic, onion, olive oil and herbs for a fresh and flavorful tomato sauce.

Easy Roasted Tomato Sauce

Servings 2 1/2 cups sauce


  • 2 1/2 pounds fresh tomatoes sliced about 1/2" thick
  • 1/2 medium onion cut in thick wedges
  • 2-3 whole cloves of garlic peeled
  • olive oil
  • salt I use kosher salt
  • pepper
  • dried Italian herbs


  1. Preheat oven to 400 degrees F. Line a sheet pan with foil (for easy clean up.)
  2. Drizzle the pan with olive oil. Place tomato slices, garlic and onion wedges onto pan swirling and flipping them until they are coated. Drizzle more olive oil on top, if necessary.
  3. Season with salt, pepper and dried Italian herbs.
  4. Roast for 20-30 minutes or until vegetables are getting just a little charred on the edges and the tomatoes have begun to release their juice.
  5. Remove all but one clove of garlic from the tray (reserve the other cloves) and empty the tray into a food processor or blender. Process to desired texture and adjust seasoning to taste. You can add another clove of garlic, if you want a stronger garlic flavor or just adjust for salt and pepper.

Recipe Notes

*If you find your sauce is a little acidic, you can add sugar, honey or baking soda. Start with just a little. You can always add more if it needs it. If it's thicker than you want, add a little chicken broth or vegetable broth. (It's never too thick for me.)

*Experiment with roasting different vegetables like red peppers or carrots. If you use carrots, they may need a little more roasting time than the tomatoes, or cut them into smaller pieces. If you want to add some heat, season the tray with some crushed red pepper flakes.

*If you find that one clove of garlic works for you, then just roast one the next time. Garlic cloves are always different sizes, so I just throw a few onto the sheet so that I have options. Any leftovers can be used for other recipes. You could mash it up with some butter, maybe add some romano cheese, spread it on some great bread, bake/broil and make a delicious garlic bread to go with your pasta :)

*Don't go too crazy with the olive oil. It has a lower smoke point than other oils and we are roasting here at a high heat. I probably used a couple of tablespoons or so. You want to be generous, but you do not want to end up with a lake full of oil on your baking sheet.

*I used 2 1/2 pounds of tomatoes and got 2 1/2 cups of sauce, so you can figure you're getting about a cup of sauce per pound of tomatoes.

*This sauce freezes well. I allow it to cool and then freeze in zip top freezer bags.

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