Name: Roasted Tomato Sauce Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 pounds tomatoes, halved; 1 whole head of garlic, bruised and halved; 1 medium onion, quartered; Salt, to taste (preferably sea salt); Freshly ground black pepper, to taste; 1-2 tablespoons balsamic vinegar; 1-2 tablespoons olive oil; 1 tablespoon dried oregano or fresh oregano to taste; 1 tablespoon dried basil or fresh basil to taste

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Introduction

This roasted tomato sauce is a vibrant and flavorful twist on a classic. Slow-roasting the tomatoes with garlic and onion brings out a deep, rich sweetness that makes this sauce perfect for pasta, pizza, or as a base for other dishes.

The image shows a close-up of a tray filled with red tomato pieces that are cut into halves and quarters, creating the first vibrant layer. On top of the tomatoes, there are large white onion chunks, roughly cut, adding a smooth, pale contrast. Scattered around are several small, whole garlic cloves, light yellow in color, adding texture and variety. Small green sprigs of fresh herbs, likely thyme or oregano, are placed over the top, giving a fresh, leafy detail. The surface beneath the tray has been changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4–5 large tomatoes, halved
1 whole head of garlic, bruised and halved

1 medium onion, quartered
3 tablespoons olive oil

1 tablespoon balsamic vinegar
Salt and pepper, to taste

2 teaspoons dried or fresh basil
2 teaspoons dried or fresh oregano

Instructions

Step 1: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, garlic, and onion in a large roasting pan.

Step 2: Sprinkle generously with salt and pepper, then drizzle the olive oil and balsamic vinegar over everything. Use your hands to toss and coat all the ingredients evenly.
Step 3: Roast in the oven for about 45 minutes, until the tomatoes are tender and caramelized.
Step 4: Using a slotted spoon, transfer the roasted tomatoes, onions, and garlic into a large bowl, leaving the roasting juices behind.

Step 5: Add the basil and oregano, then blend the mixture until smooth. Adjust seasoning if needed.

Tips & Variations

For a spicier sauce, add a pinch of red chili flakes before blending.
Use fresh herbs if available for a brighter flavor, or dried herbs if not.

If you prefer a chunkier sauce, pulse the blender a few times instead of blending fully smooth.
Add a splash of red wine before roasting for an extra depth of flavor.

Storage

Store the sauce in an airtight container in the refrigerator for up to 5 days. To freeze, transfer to a freezer-safe container and keep for up to 3 months. Reheat gently on the stove or in the microwave, stirring occasionally.

How to Serve

A white round bowl filled with thick, bright orange tomato soup with small green herb bits on top, with a wooden spoon stirring the soup inside the bowl. The bowl sits on a wooden board over a white marbled texture surface, and a red and white checkered cloth is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Fresh tomatoes work best for roasting due to their texture and sweetness, but you can use canned tomatoes if fresh aren’t available. Skip the roasting step and simmer the sauce on the stove instead.

Is this sauce suitable for freezing?

Yes, this roasted tomato sauce freezes very well. Portion it into freezer-safe containers, and thaw overnight in the refrigerator before reheating.