Simple & delicious oven roasted tomato sauce recipe

If you’re anything like me, the thought of a big bowl of pasta with rich, savoury tomato sauce is enough to make your heart skip a beat. But what makes a roasted tomato sauce recipe truly stand out from the rest? The secret to a truly delicious, flavorful tomato sauce lies in roasting those tomatoes first. Trust me, it makes all the difference! Roasting the tomatoes brings out a deep, sweet, and almost smoky flavour that you just can’t get from the jarred stuff.

Tomato sauce has a way of being the unsung hero in many meals—whether it’s pasta, pizza, or as a dipping sauce for breadsticks. It’s such a staple, and making it from scratch is easier than you think. Plus, when you roast the tomatoes before turning them into sauce, you’re building layers of flavour that’ll make your sauce something special. You can easily adjust the taste to fit your mood or your family’s preferences. Not too sweet, not too tangy, and definitely bursting with tomato goodness.

But here’s the thing: it’s not just about chucking tomatoes into the oven and calling it a day. There are a few tricks to get that perfect roasted tomato sauce recipe. First, there’s the right balance of acidity and sweetness. Then, there’s the question of consistency—how thick do you want your sauce? But most importantly, we’ll need to give these tomatoes time to really bring out all the flavours. And for that we’ll need low heat. We’ll dive into all that and more as we walk through how to make a roasted tomato sauce that you’ll keep coming back to.

So, grab your apron and as many tomatoes as your oven can fit. We’re going to roast and transform them into a rich, homemade sauce that will elevate your meals in no time. If you’ve been wondering why some sauces are a little more orange than red or why you need a little vinegar and sugar in the mix, don’t worry. I’ve got you covered. Let’s get cooking!

What Is the Secret to Good Tomato Sauce?

The secret to a great tomato sauce starts with the tomatoes themselves. You want to use ripe, fresh summer tomatoes for the best flavour. When you roast them, you concentrate that flavour even further. Roasting brings out the natural sweetness of the tomatoes, and caramelizes the sugars, which results in a rich, deep taste that’s hard to beat. It also helps reduce the acidity, which is important for making a smooth sauce. Adding a few herbs and spices during the roasting process allows them to infuse the sauce, giving it that homemade, hearty feel. It’s like a big, warm hug in a bowl!

Why Is My Roasted Tomato Sauce Orange?

Good question! You might be wondering why your roasted tomato sauce looks more orange than the deep red color you expected. Don’t worry, it’s totally normal. The colour of your sauce is influenced by the variety of tomatoes you’re using. Some tomatoes, like yellow or orange heirloom varieties, can give your sauce a lighter, more golden hue. Also remember that the inside of a tomato is never as deep red as the outside, so will naturally lighten the colour of your sauce. It’s all about those natural pigments, and it doesn’t affect the flavour one bit. So, if your sauce is a little orange, embrace it! It just means your tomatoes were extra ripe and packed with sweetness.

Why Do You Put Vinegar in Tomato Sauce?

You’ve probably noticed that some tomato sauce recipes call for a splash of vinegar. It may seem like an odd ingredient to some, but vinegar adds that necessary acidity to balance out the natural sweetness of the tomatoes. Think of it as a way to brighten up the flavor and cut through the richness. You don’t need much—just a teaspoon or so—but it’s a little ingredient that makes a big difference in the final taste.

Why Should You Add Sugar to Tomato Sauce?

Now, you might also be wondering why some roasted tomato sauce recipes call for a pinch of sugar. Here’s the thing: tomatoes can have a slightly bitter or acidic edge, especially if they’re not perfectly ripe. A small amount of sugar helps to mellow out that acidity, resulting in a smoother, more well-rounded sauce. But don’t go overboard! Just a teaspoon or so is all you need to balance the flavors without making the sauce sweet.

How Do You Thicken Roasted Tomato Sauce?

When it comes to roasted tomato sauce, thickness is all about preference. If you like a thicker sauce (perfect for pizza or a chunky pasta dish), you can easily adjust the consistency by simmering the sauce after blending it, to reduce the liquid. If you prefer a thinner sauce, just add a bit of water or stock until it reaches the desired consistency. A little starchy pasta water is ideal to use. Some people also like to blend their sauce for longer for a smoother texture, while others prefer the rustic, chunky feel with bits of roasted tomato still visible. Either way, it’s totally up to you!

Ingredients

Tomatoes. Choose ripe tomatoes to bring out the most flavour possible. Fresh tomatoes like roma tomatoes or plum tomatoes are great, but you can also choose cherry tomatoes or grape tomatoes for a slightly sweeter (and quicker) option.

Garlic. This easy recipe calls for a few cloves of garlic to be added to your sheet pan. The best way is to just peel and slice the garlic before mixing it through your juicy tomatoes. 

Italian herbs. Whether you choose store bought or dry your own fresh herbs, add a good amount of herbs to bring out the typical Italian flavours. 

Balsamic vinegar. Balsamic is a great addition to any homemade roasted tomato sauce, and this one here is no exception. 

Olive oil. Olive oil is great to use for roasted tomatoes, as it is the oil most commonly used in mediterranean dishes. 

Sugar. A lot of tomatoes come with a lot of acidity that needs to be balanced. Brown sugar is an excellent choice, but any other sugar will work just as well. 

Salt and Black Pepper to balance our flavours. 

How to Make This Roasted Tomato Sauce Recipe

Preheat your oven to 300°F (145°C). We’ll be slow roasting at lower temperatures, which brings out all the flavours. 

Wash and slice your tomatoes and garlic. For larger tomatoes (roma or plum), cut your tomatoes into quarters. If quarters are still quite wide, half them again into eighth for a quicker roast. Peel and roughly slice your garlic. Place everything in a large mixing bowl. 

Add oil, sugar, herbs and balsamic to the tomatoes. Mix well until everything is coated evenly. 

Transfer and roast. Transfer the mixture onto a large roasting pan, lined with parchment paper. Allow the tomatoes to slow roast for 2-3 hours, ideally until they start to caramelise. 

Blend. Using a large stand blender or heatproof bowl with a stick blender, blend tyour delicious roasted tomato sauce until smooth and creamy. Take your time in this step to blend even the smallest of particles into a rich red sauce.

Serve and enjoy. Serve over your favourite pasta, topped with parmesan cheese and fresh basil leaves. 

Store for later. Store any leftovers in portioned freezer bags in the freezer, or an airtight container in the fridge for up to a week. Use your sauce as dip for fresh sourdough bread or to serve with delicious wedges.

Why You’ll Love This Roasted Tomato Sauce Recipe

This homemade tomato sauce is not only delicious but also super simple! It’s one of my favourite ways to process lots of tomatoes, especially those that might be a little too ripe for salads but perfect for a rich sauce. You’ll love how much flavour you can build with just a few ingredients. 

Tips and Tricks

Use ripe, high-quality tomatoes: The best tomatoes make the best sauce. Ripe summer tomatoes are amazing for this recipe, and you will often find boxes of imperfect produce at a very small price. Simply cut out any bad spots and fill your glass jars with this delicious sauce. 

Roast longer for more depth: Let your tomatoes go a little longer in the oven to develop a richer flavor. The tomato skins will almost caramelise and turn naturally sweet.

Add herbs: Fresh herbs make a huge difference. Don’t skip the Italian seasoning and fresh garlic cloves. 

Thicken it up: If you want a thicker sauce, just simmer it longer to reduce the tomato juice.

Easy Substitutes

No balsamic vinegar? Try red wine vinegar or even a squeeze of lemon juice for acidity.

No head of garlic? Use garlic powder or onion instead. Shallots are ideal given their natural sweetness. 

Want more sweetness? Add a drizzle of honey instead of sugar for a different flavour twist.

Trust me when I say, you have to give this roasted tomato sauce recipe a try! I’m sure it will become a go-to in your kitchen. Whether you’re serving it with spaghetti or using it as pizza sauce, it’s the kind of flavorful sauce that makes everything taste just a little bit better.