Easy Oven-Roasted Tomato Sauce Recipe
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I usually grab a can of tomatoes when we’re making spaghetti—but this time, I wanted to try something different. Could homemade roasted tomato sauce really be that hard?
I normally grow my own tomatoes (you can read more about that in my beginner’s guide on how to grow tomatoes), but since it’s winter and there’s not nearly enough sun, I had to skip the homegrown ones this time. Luckily, the store had some nice organic tomatoes, so I grabbed a kilo and got to work.
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What You’ll Love About This Oven-Roasted Tomato Sauce Recipe
Tools You’ll Need
This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
Which Ingredients Should You Use for Homemade Roasted Tomato Sauce—And Why?
Tomatoes – Fresh, ripe tomatoes are the star of this recipe. I used about 1 kg of organic tomatoes, but feel free to use whatever variety looks good at the store. Roma, vine, or even cherry tomatoes all work—just know the flavor may vary slightly depending on the type.
Bell Pepper – Adds a bit of natural sweetness and rounds out the flavor of the sauce. Roasting it along with the tomatoes brings out even more depth.
Red Chili Pepper – This gives the sauce a mild kick. If you’re not a fan of heat, you can leave it out or use a milder variety. Prefer more spice? Add an extra one or add some chili flakes!
Onion & Carrot – These are classic base veggies that add sweetness and body to the sauce. The carrot especially helps balance out the acidity of the tomatoes without needing to add sugar.
Garlic – Because tomato sauce without garlic just isn’t the same. I use several cloves for a bold, savory flavor.
Herbs – I like a mix of dried or fresh herbs like basil, thyme, marjoram, rosemary, or sage. You can keep it simple or play around with combinations depending on your taste or what’s in your garden.
Olive Oil – Just a drizzle over the vegetables before roasting helps them caramelize and blend beautifully into a smooth, rich sauce.
How to Cook This Oven-Roasted Tomato Sauce
Start by washing and slicing the tomatoes, red chili pepper, and bell pepper. Spread them out on a baking tray lined with parchment paper. Then chop up the onion and carrot and add those to the tray as well.
Drizzle everything with a bit of olive oil, then sprinkle over some dried herbs, salt, and pepper—just enough to bring out the flavor while roasting.
Pop the tray into a preheated oven at 180°C (350°F) and let the vegetables roast for about an hour. By the time they’re done, your kitchen will smell amazing!
Once the veggies are soft and caramelized, transfer them to a blender or food processor and blend until smooth. Give it a quick taste and adjust the seasoning or add more herbs if you’d like!
Oven-Roasted Tomato Sauce
Print Recipe
Equipment
- 1 Cutting board
- 1 Knife
- 1 baking tray lined with parchment paper
- 1 Oven 356°F (180°C)
- 1 Food processor or immersion blender
- 1 airtight container for storage
Ingredients
- 5 medium tomatoes
- 1 bell pepper
- 1 red chili pepper optional
- 1 onion
- 6 cloves of garlic
- 2 carrots
- 2 tbsp of olive oil
- salt and pepper to taste
- 2 or 3 tbsp dried or fresh herbs to taste basil, thyme, marjoram, rosemary, and sage
Instructions
- Preheat your oven to 356°F (180°C).
- Wash and slice the tomatoes, red chili pepper, and bell pepper, then place them on a baking tray lined with parchment paper.
- Chop the onion and carrot and add them to the tray as well.
- Drizzle the vegetables with olive oil and sprinkle with dried herbs, salt, and pepper to taste.
- Roast in the preheated oven for about 1 hour.
- Once the vegetables are nicely roasted, transfer them to a food processor or use your immersion blender and blend into a smooth sauce. Taste and adjust the seasoning if needed.
- Let the sauce cool completely before transferring it to an airtight container.
Notes
- How to Store: Let the sauce cool completely before transferring it to an airtight container. Store in the fridge for up to 1 week or freeze for up to 3 months.
- Blending Tip: For an ultra-smooth texture, blend the sauce while it’s still warm, but not hot. Be careful if using a high-speed blender—don’t fill it to the top and hold the lid firmly.
- Herb Options: Use whatever herbs you love! Dried Italian herbs work well, or add fresh basil at the end for a brighter flavor.
- Spice Level: The red chili pepper adds a mild kick. Feel free to leave it out or swap it for something spicier if you like more heat (like chili flakes).
- No Food Processor? A stick (immersion) blender works just as well—just blend everything directly in a deep bowl or pot.
- Serving Ideas: This sauce is perfect for pasta, pizza, lasagna, or as a base for soups and stews.
If you try this oven-roasted tomato sauce, let me know how it turned out! Did you go for smooth or chunky? Leave a comment—I’d love to hear from you.
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