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+ servings
roasted tomato sauce

Roasted Tomato Sauce

Roasted Tomato Sauce is a great way to use up a bumper crop of tomatoes when they are in-season. But it's also a great way to make out-of-season tomatoes taste great!

Course Sauce
Cuisine American, Italian
Keyword roasted tomatoes, tomato sauce, tomatoes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Yield 6 servings
Calories 338 kcal
Author Andrew


  • 3-4 pounds ripe tomatoes
  • 1 cup roughly chopped shallots
  • 1 1/2 cups fresh basil divided
  • 1/4 cup fresh oregano
  • 6 cloves garlic
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon red pepper flakes


  1. Preheat the oven to 400 degrees. 

  2. Core the tomatoes, chop the shallots, peel the garlic cloves (leave whole), and tear 1 cup of the basil and all the oregano from their stems.

  3. Combine all ingredients in a roasting pan and saturate with olive oil and balsamic vinegar, top with salt and pepper, and mix well. 

  4. Roast the tomatoes and herbs for 55 minutes, or until the tomatoes begin to singe. Remove from oven and let cool.

  5. Once cool, pour the contents of the roasting pan and the remaining ½ cup basil into a blender and blend on high for about a minute or until smooth.

  6. To serve, pour over pasta or roasted vegetables and enjoy!

Recipe Notes

No fresh basil or fresh oregano? No problem. Use dried - just remember that dried herbs are more intensely flavored if relatively fresh so use something like 2 tablespoons of dried basil and a tablespoon of dried oregano.

No shallots? No problem - try some onion - any color will do.