Roasted Tomato Sauce (Easy & Flavorful!)
I love a good pasta dish, and nothing beats a homemade sauce made with fresh, roasted tomatoes!
The deep, rich flavors of this sauce help take any simple pasta to the next level. Whether you’re making a tomato pasta sauce for a cozy weeknight dinner or a pizza sauce for homemade pizza night, your own roasted tomato sauce is always the best way to go in my opinion.
There’s something magical about slow-roasted ripe tomatoes. Their natural sweetness intensifies, and when blended with garlic, thyme, and a splash of cream, you get the most flavorful sauce. Whether you’re using grape tomatoes, plum tomatoes, paste tomatoes, or San Marzano tomatoes, this roasted tomato sauce recipe is packed with incredible depth.
Pro Tip: The best flavor comes from using fresh summer tomatoes, which you can grab from your farmer’s market or garden. The easy way to make it? Just roast your tomato skins off in a large roasting pan, blend them up, and toss them with your favorite recipes.
What You Need to Make Roasted Tomato Sauce
Making this delicious roasted tomato sauce is simple, and you only need a few simple ingredients. Here’s what you’ll need:
Main Ingredients:
- Cherry Tomatoes, Roma Tomatoes, or San Marzanos: Slow roasting brings out their natural sweetness.
- Shallot: Adds a mild, slightly sweet onion flavor.
- Garlic: Roasted garlic makes the sauce rich and flavorful.
- Thyme & Fresh Basil: Fresh herbs bring out the best taste.
- Extra Virgin Olive Oil: Enhances the roasting process and adds depth.
- Balsamic Vinegar: A splash of acidity balances the sweetness.
- Salt & Black Pepper: Simple seasonings that bring out the best flavors.
- Heavy Cream: Makes the sauce velvety smooth and creamy.
- Pasta: Choose your favorite type to pair with this tomato pasta sauce!
Equipment Needed:
- Large Roasting Pan or Sheet Pan: For even roasting.
- Mixing Bowl: To toss ingredients.
- Immersion Blender, Stick Blender, or Food Processor: To blend the sauce.
- Saucepan: For simmering the sauce.
- Wooden Spatula: To stir everything together.
- Glass Jars or Freezer Bags – For storing leftover sauce.
Can I Substitute Ingredients?
Absolutely! Here are some swaps you can make:
- No cherry tomatoes? Use Roma tomatoes, San Marzanos, or plum tomatoes.
- No shallots? Try yellow onion or red onion instead.
- No heavy cream? Use coconut milk or cashew cream for a dairy-free version.
- Want extra spice? Add red pepper flakes or garlic powder.
How to Make This Roasted Tomato Sauce
This easy recipe only takes a few steps – roast, blend, and simmer!
Step 1: Roast the Ingredients
- Preheat your oven to 400°F (double oven method works great if making a lot of tomatoes at once).
- Arrange the fresh tomatoes, shallot wedges, garlic cloves, and thyme sprigs on a sheet pan in a single layer.
- Drizzle with extra virgin olive oil and season with salt and black pepper.
- Roast uncovered for 25-35 minutes, until the tomatoes burst and caramelize.
Pro Tip: If your tomato skins start to brown too much, cover them loosely with foil.
Step 2: Blend to Perfection
- Remove the thyme sprigs and transfer everything to a saucepan (including all the juices!).
- Pour in heavy cream and blend using a stick blender, food processor, or food mill for your preferred consistency.
- Add fresh basil leaves and let the sauce simmer for 10 minutes on low heat.
Pro Tip: Want a thicker sauce? Simmer longer. Prefer a runnier sauce? Add a splash of tomato juice or pasta water!
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Step 3: Toss with Pasta & Serve
- Cook your favorite pasta and toss it in the sauce until fully coated.
- Optional: Garnish with fresh basil, parmesan cheese, or Italian seasoning for extra flavor.
Topping Ideas & Variations
Want to truly customize this recipe? Try these add-ins:
- Crunchy Toppings: Toasted pine nuts, crushed walnuts.
- Cheese Lovers: Fresh mozzarella, ricotta, or burrata.
- Extra Herbs: Oregano, rosemary, or parsley.
- Spicy Kick: A sprinkle of red pepper flakes or garlic powder.
- Protein Boost: Grilled chicken, shrimp, or chickpeas.
Can I Make This Sauce Ahead of Time?
Yes! This recipe is perfect for meal prep.
- Store in the fridge: Keep in an airtight glass jar for up to 4 days.
- Freeze for later: Pour into freezer bags, squeeze out air, and freeze for up to 3 months. Tomato sauce freezes really well!
- Next time, just thaw and reheat before serving.
FAQs
Here’s what people typically ask about this Roasted Tomato Sauce:
Can I make this without a blender?
Yes! You can mash everything with a fork for a chunkier (more rustic) sauce.
What type of pasta pairs best with this sauce?
It works with any pasta, but it’s especially great with penne, spaghetti, rigatoni, or fettuccine.
How can I make this sauce vegan?
Swap heavy cream for coconut milk or cashew cream, and skip the Parmesan garnish.
Can I use dried herbs instead of fresh?
Yes! Use ½ teaspoon dried thyme and ½ teaspoon dried basil instead of fresh.
What if my sauce is too thick?
Simply add a little reserved pasta water, tomato juice, or even tomato paste to loosen it up.
This homemade tomato sauce is a great way to use up small tomatoes from your farmer’s market or garden. It’s packed with fresh summer tomatoes and simple ingredients, making it one of my favorite ways to enjoy pasta.
Next time, try using San Marzano tomatoes for an even better flavor! Whether you’re making a classic homemade marinara sauce or a creamy tomato pasta sauce, this easy way to make own roasted tomato sauce will quickly become one of your favorite things.
Watch The Video:
Roasted Tomato Sauce
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F.
- Place the cherry tomatoes, shallot wedges, garlic cloves, and thyme sprigs on the baking tray in a single layer as much as possible
- Drizzle the ingredients with extra virgin olive oil and season with salt and pepper.
- Roast the ingredients uncovered in the oven for about 25-35 minutes, or until the cherry tomatoes have burst and shrunk slightly.
- Remove the tray from the oven and let it cool for about 10 minutes. Discard the thyme sprigs.
- Transfer the roasted cherry tomatoes, garlic cloves, onions, and all the juice to a saucepan.
- Add the heavy cream to the saucepan.
- Use an immersion blender or a regular blender to blend the ingredients until you reach your desired consistency.
- Add the basil leaves to the saucepan and simmer on low to medium heat for 10 minutes.
- Throw preferred pasta in the sauce until thoroughly coated.
- Optional- Garnish with basil and grated Parmesan cheese
