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Easy, Homemade Roasted Tomato Sauce

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This recipe for Easy Homemade Roasted Tomato Sauce makes a delicious sauce. It’s perfect for serving over noodles, turning into soup, or using in any recipe that calls for canned tomato sauce. You’ll love how easy it is to make your own roasted tomato sauce!

This easy homemade roasted tomato sauce is perfect on pasta and in soups. It only uses a few ingredients and is a pretty hands off way to make a fabulous tomato sauce.

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I first shared this post in 2012 and it’s been a popular post. I make this recipe a lot during the gardening season, so it’s high time I updated it with more specific cooking instructions and beautiful photography. Enjoy this “new post.”

Easy Homemade Roasted Tomato Sauce

I love to can tomatoes, but it takes an awful lot to make canning worthwhile, in my opinion. So, when I have too many tomatoes to eat, but not enough to can, I make this recipe. It’s also a great recipe to preserve though, so sometimes I make it even when I have tomatoes coming out the ear! I just turned an almost full 5 gallon bucket into this recipe. It made enough sauce for 2 meals and 6 quarts for my freezer. Perfection.

ingredients for homemade roasted tomato sauce

One thing I love about this recipe is it uses produce I generally have an abundance of in my garden: fresh basil, paste tomatoes, and garlic. In addition to those three main ingredients, you only need pantry items to make a fabulous sauce. High smoke oil like avocado and balsamic vinegar, and salt and pepper. That’s all you need to make this easy homemade roasted tomato sauce.

roasted tomato sauce

You can use whatever tomatoes you want, but a good quality paste tomato works best in the sauce because they aren’t as watery. To make this sauce, simply halve or quarter your tomatoes (cut off bad spots and take out the stem – I just cut off the top of the tomato). Put everything on a high rimmed baking sheet or in a 9×13 in pan. You don’t want to end up with a mess in your oven! Bake for 1 hour at 425.

process roasted tomato sauce in the vitamix

Let the tomatoes cool for 15 minutes, and then process in your blender. I love my Vitamix! If you love smoothies and making your own soups and sauces, I highly recommend the Vitamix.


Easy, Homemade Roasted Tomato Sauce

Homemade roasted tomato sauce
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 10 cups fresh tomatoes, quartered. Preferably Romas, but cherry tomatoes and big tomatoes cut into smaller pieces work well too.
  • 3-4 TBS high heat oil like Avocado oil
  • 2 TBS balsamic vinegar
  • Garlic to taste, 5-6 cloves
  • 1/4 cup tightly packed fresh basil
  • 1 tsp coarse sea salt
  • 1/2 tsp reshly ground pepper


Preheat oven to 425 degrees.

Wash tomatoes and cut them in half (or quarters for large tomatoes) - leave cherry tomatoes whole.

Put tomatoes on a cookie sheet.

Peel garlic cloves and place them whole on the tomatoes.

Tear fresh basil into small pieces, add to the cookie sheet.

Add salt & pepper.

Drizzle oil and vinegar over everything.

Bake for 1 - 1 1/2 hours.

After they have roasted, let the tomatoes cool a bit.

Put them in a blender and blend until smooth.

Season with more salt & pepper to taste.

Enjoy on your favorite pasta.

Nutrition Information:



Serving Size:

1/2 cup

Amount Per Serving: Calories: 165Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 204mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

finished roasted tomato sauce

This sauce results in a rich, creamy pasta sauce. It’s awesome as a quick, meatless lunch, or great to use as a base for any sauce. It also makes a fabulous roasted tomato soup! After we’ve eaten a serving, I put the leftovers in glass canning jars and freeze for another day!

Do you make roasted tomato sauce? I’d love to hear your thoughts!

What can you make with Homemade Roasted Tomato Sauce?

Lasagna Soup, Delicious One Pot Soup

Make Ahead Lasagna with Cottage Cheese & Hidden Veggies

This easy homemade roasted tomato sauce is a perfect recipe. It's a great way to use up extra tomatoes you may have and is delicious on pasta and in soups!

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About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long time green living enthusiast and rural Iowa mom of four. An avid traveler, Michelle has lived on three different continents and has driven all four kids across the entire USA (by herself!). She loves sharing farm-to-table recipes, their family travel adventures, and gardening and homesteading tips on her popular lifestyle blog, SimplifyLiveLove.com.


  1. blankmichelle says

    I pin this for future dinners. I also don’t have enough to can thanks to the deer. But I do have enough for this thanks.

  2. blankmjskit says

    I’ve never made a “roasted” tomato sauce and it sounds wonderful! Roasted anything is better than the raw! πŸ™‚ Beautiful sauce and I’m sure absolutely delicious!

  3. blankCaia says

    I pressure canned for the first time ever last week. Easy-peasy!! Take the leap- if you know how to safely water bath can, you can safely pressure can.

      • blankMichelle Marine says

        It’s actually not a safe recipe to pressure can. I researched this topic quite a lot in the past years, and you have to follow an approved recipe like one you’d find in the Ball Canning Book if you want to safely can sauce. πŸ™‚

        • blankMary says

          I have safely water bath canned and pressure canned my own sauces for years with no problem, as my family has done for over 100 years. You really just need to be educated in basic canning procedures in terms of high and low acid foods.

          • blankRebecca Mielke says

            She is correct, considered are acidic enough, but adding thr garlic and oil can reduce the ph enough that water bath is no longer considered safe. I also come from a long line of proud canners and hopefully with each generation we become safer, tastier and more efficient.

  4. blankMy Edible Yard Urban Homestead says

    Tomatoes and tomato sauce can be canned in a waterbath canner as they have enough acid in them to be safe. Just be sure to add lemon juice (2-3 Tablespoons per quart) to each jar before placing lid and adding to your canner. Pressure canning is not hard once you get past the first-time fear. Pressure canners today are very safe. I actually enjoy pressure canning more than waterbath canning, and love putting up soups for the fall and winter.

    • blankMichelle says

      I do a lot of waterbath canning, but rarely pressure canning. I need to bite the bullet and give it a shot. My MIL gave me a pressure canner not too long ago. Maybe I’ll whip it out this week!

      • blankMichelle says

        If you use a waterbath canner, add 2-3 tbs lemon juice concentrate to each quart and process for at least 45, more then higher over sea level you are, I believe! Good luck. I froze mine in glass quart jars and it worked well!

  5. blankAshley says

    Hi there. I’m new to making my own sauces. So I see a lot about canning. I’ve never done any type of canning. Am I able to just put these in the jars and stick straight into the freezer? Or do I need to learn how to can as well? Thank you!

    • blankMichelle says

      If you plan to freeze it you can put it right in the freezer. No canning required! Just make sure to leave extra space in the jars so they won’t break in the freezer! πŸ™‚

  6. blankDeb says

    This recipe is wonderful. I use I to make all my sauces now. I added carrots this time to make Marinara sauce.
    I too am an Iowa girl. Thanks for sharing!

  7. blankAnnette C Rouse says

    This looks wonderful. We have so many romas this year that I will try your recipe. You answered my question rather or not to peel the tomatoes but I’m wondering, does the blender cut the skin so tiny that you don’t notice it?

    • blankMichelle says

      I still notice tiny bits of peel, but they don’t bother anyone. From time to time, I may see a larger peel piece and sometimes I pick those out of the finished product if they’re noticeable and easy to grab.

  8. blankTamera Jackson says

    Do you add the garlic and basil with the tomatoes when you process? Or do you pick out the tomatoes and just process them?

  9. blankKathy says

    Absolutely loved this. Super easy and super delicious. My only regret is that I didn’t see this until the tail end of Roma season. Now I’m making this with store bought to see how that works. Can’t wait until next year.

  10. blankTina says

    I know this was posted a while ago, but really Bake for 1 – 1 1/2 hours at 425? Seems to be a high temp for that long of a time. Sounds great and simple!

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