There is nothing quite like homemade tomato sauce... especially when it’s made from fresh tomatoes straight from the garden. This recipe is one of those easy, throw-it-all-in-the-oven kind of meals ( the best kind!). The roasting brings out the deep, rich sweetness in the tomatoes, and once you blitz everything together, you’re left with the most incredible sauce – I could just drink this straight!!
I love using this over pasta, pizza bases, gnocchi, or even just as a dip for crispy roasted potatoes. It’s also amazing with fresh herbs from the garden — basil, thyme, whatever you’ve got growing. Simple, rustic, and full of flavour!
Why This Roasted Tomato Sauce Works So Well
This homemade roasted tomato sauce is all about building flavour the simple way – I love recipes that I can add herbs and whack straight in the oven. Roasting the tomatoes, garlic, and onion brings out a deep sweetness that you just don’t get from a quick stovetop sauce.
It’s an easy oven-roasted tomato sauce made from fresh tomatoes, which means you can use it when your garden is overflowing or when tomatoes are cheap and in season. Because everything is roasted first, the flavour becomes richer and more concentrated, making this a really versatile base sauce for pasta, pizza, gnocchi, and more.
If you’re looking for an easy tomato sauce recipe from scratch that actually tastes like real tomatoes, this is it, my friends!
How to Use The Sauce
This sauce is incredibly versatile. Try it:
- Over pasta or my spinach gnocchi
- On homemade pizza bases
- As a dip for roasted potatoes or wedges
- Stirred through grain bowls
- As a base for soups or stews
- Served with pies
One of my favourite combos is pouring it over pasta or spinach gnocchi for a quick garden-to-plate dinner that feels way more effort than it actually is.
Storage Tips
Store in the fridge for up to 5 days, or freeze in portions for easy future meals. It’s one of those recipes that’s perfect to make in bulk when tomatoes are in season.
Simple Roast Tomato Sauce
Ingredients
Method
- Preheat oven to 180 degrees Celcius. Drizzle roughly 1 TSBP oil in a roast dish.
- Cut tomatoes in half and add to the roasting dish skin side down. Add Garlic cloves (skin on) and thyme throughout the tomatoes.
- Drizzle another TBSP of olive oil on top and season with salt.
- Roast for 40-45 minutes until cooked and slightly golden. Time will be significantly less for cherry tomatoes (20 minutes).
- While the tomatoes are roasting, dice the onion and add to a pan with 1 TBSP olive oil. Cook until soft and slightly brown. Pour in the balsamic and deglaze the pan (get all the delicious flavour off the bottom). Remove from the heat.
- Remove the garlic from the skins and add the roasted ingredients to a blender (or jug and use a stick mixer). Allow the tomatoes to cool slightly before blitzing so the mixture isn't piping hot. Add in the chopped fresh basil, chilli flakes, and cooked onions. Blitz to combine. Smooth or chunky however you prefer.
- Taste and season with extra salt or chilli to your liking.
Notes
Frequently Asked Questions
Do I need to peel tomatoes for roasted tomato sauce?
Nope! That’s one of the best parts of this recipe. Once everything is roasted and blended, the skins disappear into the sauce. If you prefer an extra smooth texture, you can strain it after blending, but it’s completely optional.
Can I use cherry tomatoes instead of regular tomatoes?
Yes, absolutely. Cherry tomatoes actually work really well because they’re naturally sweet and roast quickly. Just reduce the roasting time to around 20 minutes.
Can I freeze homemade roasted tomato sauce?
Yes! This sauce freezes really well. Let it cool completely, then store it in freezer-safe containers. It’s perfect for batch cooking and having a ready-made sauce on hand.
How long does homemade tomato sauce last?
Stored in the fridge, it will keep for about 4–5 days in an airtight container. For longer storage, freezing is the best option.
Is roasted tomato sauce better than regular tomato sauce?
Roasting brings out a deeper, sweeter, more concentrated flavour compared to a quick stovetop sauce. It’s richer, more rustic, and tastes like slow cooking without the extra effort.
A Simple Garden-to-Plate Favourite
This is the kind of recipe I come back to again and again because it makes the most of simple ingredients and turns them into something really special. Of course… I slightly tweak it each time with different tomato varieties and whatever herbs are in season in the garden. When tomatoes are abundant, there’s nothing better than roasting them down like this!! It’s an easy way to preserve flavour, reduce waste, and bring a bit of the garden straight into the kitchen.
Happy Gardening,
Holly 🌱
