Experience the pure taste of summer with homemade roasted tomato sauce that brings fresh garden goodness to your table. Succulent tomatoes, aromatic garlic, and sweet basil come together to create a vibrant flavor perfect for family meals. Learn How To Make Your Own Tomato Sauce and savor a tradition of genuine, delicious home cooking.

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I’ve been experimenting with fresh garden tomatoes for a while now and I finally nailed down what I call The Best Roasted Tomato Sauce (No Peeling Needed!). I love using 4 lbs of ripe tomatoes, cut into halves or quarters, with a good drizzle of 1/4 cup extra virgin olive oil.

Toss in a medium chopped onion and 6 garlic cloves, smashed—you don’t need to peel ’em! I add 1 tsp salt and 1/2 tsp freshly ground pepper to bring it all together, and sometimes a pinch of red pepper flakes if I’m in the mood for a little heat or even a tsp of sugar if they come out too acidic.

I’ve also been known to stir in a handful of fresh basil leaves just to jazz it up a bit. This sauce came out like nothing I’ve ever made before, and trust me when I say you’ll never go back to store bought again.

It’s a game changer for anyone into home canning recipes and even those classic spaghetti sauces.

Why I Like this Recipe

I love this recipe because:

1. I really dig how fresh and flavorful it is; those roasted tomatoes and garlic remind me of sunny days in my garden.
2. I appreciate that there’s no skinning or deseeding, which makes it ridiculously simple and quick to whip up.
3. I enjoy using my own homegrown tomatoes, and this recipe makes me feel proud of what I’ve grown.
4. I know it sounds weird but nothing beats the taste of homemade sauce over store bought stuff.

I’ve started making this roasted tomato sauce and it’s become my new favorite way to use up my fresh tomato harvest. If you’re looking for an easy recipe to preserve tomatoes, this is it. All you do is toss ripe tomatoes, chopped onions, smashed garlic, and a bit of olive oil, salt, and pepper onto a baking sheet. I even throw in some red pepper flakes if I want a little kick and a bit of sugar if the tomatoes are too tart. Then, you roast the whole mess until everything softens and gets a bit charred. Once it’s cool enough, you blend it up with a handful of basil and adjust the seasonings as needed. Sometimes I let it simmer on the stove for a few minutes to bring out an even richer flavor. The best part? It’s super simple, no fuss over peeling or deseeding, and it tastes so much better than anything you can buy from the store.

Ingredients

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Tomatoes: Rich in fiber, vitamins, and natural sugars that make the sauce tangy and sweet.
Olive Oil: Provides healthy fats that improve flavor and help absorb nutrients in the sauce.
Onion: Contains carbohydrates and antioxidants.
It softens nicely and adds mild sweetness.
Garlic: Packed with health benefits, adds bold, slightly spicy flavor without overpowering the dish.
Basil: Fresh herb with vitamins, gives a burst of flavor and a subtle natural sweetness.

Ingredient Quantities

4 lbs of ripe tomatoes, cut into halves or quarters

1/4 cup extra virgin olive oil

1 medium onion, roughly chopped

6 garlic cloves, smashed (no need to peel)

1 tsp salt (adjust to taste)

1/2 tsp freshly ground black pepper

Optional: pinch of red pepper flakes if you like a little heat

Optional: 1 tsp sugar if the tomatoes are too acidic

Optional: a handful of fresh basil leaves

How to Make this

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1. Preheat your oven to 400°F so it’s ready when you are.

2. In a large bowl, toss the tomatoes with the olive oil, salt, black pepper, and if you’re using them a pinch of red pepper flakes and 1 tsp sugar if needed.

3. Spread the tomatoes evenly out on a baking sheet; add the roughly chopped onion and smashed garlic around the tomatoes.

4. Roast everything in the oven for about 35 to 45 minutes until the tomatoes get soft and start to char a little.

5. After roasting, let the mix cool off for a few minutes so it isn’t too hot to blend.

6. Transfer the roasted tomatoes, onions, and garlic (plus any juices from the pan) into your blender or food processor.

7. Blend everything until smooth, then toss in the fresh basil leaves and blend a couple more times if you want the basil well mixed.

8. Taste the sauce and adjust the salt, pepper, or sugar if it needs it.

9. For a richer flavor you can simmer the blended sauce on the stove for about 10 minutes, stirring now and then.

10. Let it cool completely before storing or serving and enjoy your homemade roasted tomato sauce!

Equipment Needed

1. Preheated oven (set to 400°F)
2. A large mixing bowl
3. Baking sheet
4. Cutting board and sharp knife
5. Measuring spoons
6. A blender or food processor
7. Saucepan (if you want to simmer the sauce on the stove)
8. A spatula or stirring spoon

FAQ

Do i really need to peel the tomatoes?

No way, you dont need to peel them. The skin softens during roasting and adds great flavor.

Can i roast the tomatoes longer for more flavor?

Yep, you can roast them a bit longer if you like them extra caramelized but watch them so they dont burn.

What if my tomatoes are too acidic?

Just toss in 1 tsp of sugar, it helps balance out the acidity so youll get a smoother sauce.

Can i adjust the spice levels in this recipe?

Totally, feel free to add a pinch of red pepper flakes or extra salt to suit yur taste.

How do i store the leftover tomato sauce?

Keep it in an airtight container in the fridge for up to a week or freeze it for later use.

The Best Roasted Tomato Sauce (No Peeling Needed!) Recipe Substitutions and Variations

If you dont have extra virgin olive oil, you can use avocado oil or grapeseed oil they work well and add a bit of a different flavor
If you dont have a medium onion, try using a small red onion or a couple of shallots for a sweeter taste
For the garlic, if you run out of cloves you can substitute with garlic paste (use about half a tsp per clove) though it might be slightly less intense
Out of fresh basil? Dried basil or even oregano can be used instead, just keep in mind the flavor might be a tad different

Pro Tips

1. If your tomatoes seem watery, you can scoop out some of the seeds before roasting. This can help thicken your sauce and also bring out a more concentrated tomato flavor.
2. Try roasting the garlic and onions a little longer if you want them to have a deeper, sweeter taste; just make sure they don’t burn.
3. To get a really smooth sauce, blend the roasted mixture in two batches instead of all at once, it might save you time and makes the blending process easier.
4. If you like a bit of extra zest, toss in a small handful of more basil leaves at the very end and give it a few quick pulses instead of a full blend to keep the basil flavor bright.

The Best Roasted Tomato Sauce (No Peeling Needed!) Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

135

kcal

Equipment: 1. Preheated oven (set to 400°F)
2. A large mixing bowl
3. Baking sheet
4. Cutting board and sharp knife
5. Measuring spoons
6. A blender or food processor
7. Saucepan (if you want to simmer the sauce on the stove)
8. A spatula or stirring spoon

Ingredients

4 lbs of ripe tomatoes, cut into halves or quarters
1/4 cup extra virgin olive oil
1 medium onion, roughly chopped
6 garlic cloves, smashed (no need to peel)
1 tsp salt (adjust to taste)
1/2 tsp freshly ground black pepper
Optional: pinch of red pepper flakes if you like a little heat
Optional: 1 tsp sugar if the tomatoes are too acidic
Optional: a handful of fresh basil leaves

Directions

Preheat your oven to 400°F so it's ready when you are.
In a large bowl, toss the tomatoes with the olive oil, salt, black pepper, and if you're using them a pinch of red pepper flakes and 1 tsp sugar if needed.
Spread the tomatoes evenly out on a baking sheet; add the roughly chopped onion and smashed garlic around the tomatoes.
Roast everything in the oven for about 35 to 45 minutes until the tomatoes get soft and start to char a little.
After roasting, let the mix cool off for a few minutes so it isn't too hot to blend.
Transfer the roasted tomatoes, onions, and garlic (plus any juices from the pan) into your blender or food processor.
Blend everything until smooth, then toss in the fresh basil leaves and blend a couple more times if you want the basil well mixed.
Taste the sauce and adjust the salt, pepper, or sugar if it needs it.
For a richer flavor you can simmer the blended sauce on the stove for about 10 minutes, stirring now and then.
Let it cool completely before storing or serving and enjoy your homemade roasted tomato sauce!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.