Oven Roasted Tomato Sauce

"I have used this recipe for years and it never fails. I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches,for the freezer. I use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process. I have strained the sauce at times to remove the seeds. Though most people don't mind tomato seeds."
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by mybabyjenna_9479708 photo by mybabyjenna_9479708
photo by SonnyHavens photo by SonnyHavens
photo by SueVM photo by SueVM
photo by SueVM photo by SueVM
Ready In:
2hrs 20mins




  • Preheat the oven 400°f.
  • Slice tomatoes in half, set aside.
  • Pour the olive oil onto a large baking sheet and spread it around the sheet.
  • Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil.
  • Place the tomatoes cut side down onto the baking sheet.
  • Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes.
  • Allow to cool.
  • Remove the skins and put the sauce into a large bowl and break up the flesh with a fork.
  • Reheat sauce if using immediately.

Questions & Replies

  1. once the sauce is prepared can it be frozen to use at a later date? If so how long can it be kept in the freezer?
  2. If you can this what is proceeding time


  1. You can leave the skins on and blend instead of throwing them away (lots of fibre and nutrition in the skins)... less work too :)
  2. I ALWAYS make my own spagetti sauces, however,I used canned or homemade stewed tomatoes, but I digress. well one day at work, we had to make roasted tomatoes and I was snooping on food.com to see if there was anything good, and I came accross this recipe, and thought next time I make spagetti or need tomato sauce for anything I will have to try it. I have now made this twice. WOW it makes an excellent flavor in my already prefected spagetti sauce, this recipie has only made it better. I will never, NEVER make any sauce without using this as my base. thanks for sharing. Should have more stars :)
  3. I make this every year. but use fresh parsley on top of each tomato sliced in half, garlic and salt and pepper. It's a way to use up the overflow from the garden late in the season. When your sick of making salsa.
  4. Delicious!!! Followed directions, made no changes. Thank you!!
    • Review photo by mybabyjenna_9479708
  5. My husband can't eat onion or garlic, which is in all jarred sauces. I'm happy to have a quick and easy recipe to make for him, just omitting the garlic. I often find myself with a bunch of ripening tomatoes and this is perfect to use them up for sauce and throw them in the freezer after blending. And did I mention it's delicious??!! I love this recipe!


  1. This was very good and my family enjoyed it. I doubled up the recipe to serve more and it was almost finished the same day. Lots of yummy liquid is generated, use a pan that is deep enough so this liquid is not lost. I would also add that because of the acidity of the tomatoes, I would suggest not making it in a metallic pan.
  2. I make this quite often. It's delish, and very easy to make. Sometimes, I use Herbs de Provence instead of dried italian herb seasonings, and I like to make double batches at a time. I use it on Angel Hair and also use it when i make my stuffed peppers/zucchini (stuffed with ground turkey) top with this sauce. Thanks for sharing.



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