This roasted tomato sauce is quite possibly one of the easiest — and dare I say, most delicious — tomato sauces you can make. It’s similar to my cherry tomato butter sauce, but this one is cooked in the oven, so it’s very hands-off. A little prep, 40 or so minutes in the oven, a quick blend, and the sauce is done.
Other than being incredibly simple make, this tomato sauce gives you another layer of flavor you just don’t get when cooked on the stovetop. And, there’s the addition of some butter that slowly browns while everything roasts so you get that nice added nutty flavor. Very good. Oh, and there’s a whole head of garlic that roasts along with the tomatoes, adding a mellow, roasted garlic flavor.
I know tomato season, at least for most of us, is over at this point. But, this sauce is a great one to make with some good cherry or cocktail tomatoes, which are typically available year-round. It’ll take those mediocre tomatoes and concentrate their flavor, making them shine. This sauce is great with pasta (an obvious choice, I know), layered into a lasagna, or used in my favorite eggplant parmigiana. Ok, now onto the recipe below…
Other than being incredibly simple make, this tomato sauce gives you another layer of flavor you just don’t get when cooked on the stovetop. And, there’s the addition of some butter that slowly browns while everything roasts so you get that nice added nutty flavor.
What You’ll Need to Make This Sauce
- 2 lbs Tomatoes – Cherry or cocktail tomatoes work great here, but any good tomato will do.
- 1 Head Garlic – The whole head of garlic gets sliced in half and roasted along with the tomatoes for a mellow, sweet garlic flavor.
- ½ Onion – A medium yellow or white onion, or you could swap in a shallot.
- 3 tbsp Butter – Cubed, it caramelizes and browns along with the tomatoes. So good! I love the combo of tomatoes and butter.
- ¼ cup Olive Oil
- Salt + Pepper
- Basil (optional) – I love the added flavor from the fresh basil, but it’s totally optional. You could add in some oregano, fresh or dried, or even some fresh thyme while it roasts.
How to Make Roasted Tomato Sauce
- Prep Your Veggies
Halve your tomatoes and roughly chop the onion. (If you’re using cherry tomatoes, leave them whole.) Add them to a roasting tray and toss with olive oil, salt, and pepper. Dot with butter. - Prep Garlic
Slice the head of garlic in half horizontally, season with salt and pepper, drizzle with olive oil, and wrap tightly in foil. Add it to the roasting tray along with the tomatoes and onions. - Roast Everything
Roast at 375°F (190°C) for about 40-60 minutes, or until the tomatoes are soft and caramelized, the butter smells nutty, and the garlic is nice and soft. - Blend and Simmer
Transfer everything to a blender or saucepan. Squeeze the roasted garlic cloves from their skins and blend the sauce until smooth. Stir in basil if you like (I do!), and let the sauce simmer on the stove for a few minutes until it reduces to your preferred consistency.
Storing and Freezing
This is a great recipe to scale up and make a big batch and have lots stashed away for later.
- Fridge: Store leftovers in a jar or sealed container in the fridge for up to 5 days.
- Freeze: Let the sauce come to room temp and divide into portions. Store in plastic bags, or any airtight container, and freeze. Thaw overnight in the fridge, in cool water or reheat gently on the stove.
FAQs
Can I use canned tomatoes for this sauce?
Yeah! It will be different, but if you don’t have fresh tomatoes, whole canned ones will work in a pinch — just note they won’t caramelize in quite the same way.
Do I need to peel the tomatoes?
No need, but you certainly could if you wanted. Their skins get nice and roasted and everything will get blended nice and smooth once it’s out of the oven.
Can I double the recipe?
I recommend it! Just use a larger roasting tray to give the tomatoes space to caramelize and roast properly.
What’s the best pasta to serve with roasted tomato sauce?
Any pasta you like. I like it with fresh pasta, rigatoni, cavatelli or spaghetti.
More Delicious Sauce Recipes to Try:
Cherry Tomato Butter Sauce – A simple, silky tomato sauce made with just a handful of ingredients. Rich from butter, naturally sweet from cherry tomatoes, and perfect for tossing with your favorite pasta.
Wild Mushroom Cream Sauce – A quick and luxurious wild mushroom cream sauce made with sautéed mushrooms, shallots, garlic, thyme, and cream.
Brown Butter Sauce with Sage and Walnuts – Brown butter, crispy sage, and toasted walnuts make one of the easiest and most delicious pasta sauces. Pairs great with agnolotti, gnocchi, or ravioli.
Caramelized Onion Pasta – One of the simplest and most satisfying pasta dishes. Fried caramelized onions get tossed with spaghetti and topped with lots of Parmesan cheese.
The Best Short Rib Ragu – The best short rib ragu, a twist on the classic Italian meat sauce, ragu bolognese. Slowly cooked and served over fresh homemade pasta.
Classic Italian Tomato Sauce (Pomodoro Sauce) – Gravy. Sugo. Red sauce. Pomodoro. Call it whatever you like—it’s the classic Italian tomato sauce that’s a staple in both Italian and Italian-American kitchens.
Bolognese Sauce – Learn how to make classic bolognese sauce with this step-by-step recipe. Packed with rich flavor, this Italian ragù is perfect for pasta or lasagna. Includes FAQs, storage tips, and variations.
Did you make this Roasted Tomato Sauce?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Roasted Tomato Sauce
Ingredients
- 2 lbs Tomatoes Cherry or cocktail tomatoes are generally available year round, but any good quality tomato works great
- 1 head Garlic
- 1/2 Onion A medium sized yellow or white onion is ideal, or you can substitute with a shallot
- 3 tbsp Butter Cubed
- 1/4 cup Olive Oil
- Salt
- Pepper fresh ground
- Basil (optional)
Instructions
- Halve your tomatoes and roughly chop the onion. (If you’re using something small, like a cherry tomato, leave them whole.) Add everything to a roasting tray and toss with olive oil, salt, and pepper. Dot with butter.
- Slice the head of garlic in half horizontally, season with salt and pepper, drizzle with olive oil, and wrap tightly in foil. Add it to the roasting tray along with the tomatoes and onions.
- Roast everything at 375°F (190°C) for about 40-60 minutes, or until the tomatoes are caramelized and you can smell the butter turning nutty and browned.
- Transfer everything to a saucepan or blender carafe and blend until smooth. Stir in basil and let the sauce simmer until it reduces to your preferred consistency.
Video
Did You Make This Recipe?
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
