Roasted Tomato Sauce

Roma tomatoes

It’s tomato season, and we couldn’t be more excited! With baskets of tomatoes being pushed around the office, we’re thinking of ways to use them. One of our favorite recipes is roasted tomato sauce. Enjoy this delicious sauce over crusty Italian bread, on pizza or pasta, or even for breakfast with over-easy eggs! Perfect for freezing, too.



Yields approximately 1 quart of sauce.

3–4 pounds of Roma or other “paste” tomatoes, sliced in half with stems removed
1 medium onion, sliced
2–3 garlic cloves, peeled
5–10 leaves of fresh basil, roughly chopped
¼ cup extra virgin olive oil
salt, pepper, and sugar to taste


  1. Preheat oven to 300ºF.
  2. Mix all ingredients together, ensuring each piece is covered in olive oil. Pour on a sheet pan and roast in the oven for 2 to 4 hours or until the tomatoes split.
  3. Once removed from the oven, let the tomatoes cool. Pour all ingredients into a food processor or blender. Blend on high, adding salt, pepper, and sugar until desired consistency and taste are reached. (If preferred, strain out the seeds before blending).

Grow some of our favorite tomatoes for this sauce.

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7 thoughts on “Roasted Tomato Sauce

  1. I love your newsletters – they are always full of useful and interesting information. I’ve planted the Spekled Roman Tomato seeds and they are growing like crazy under my grow light. They will be ready to plant outside (in Phoenix) in the next week or so. I’m eager to see how they compare with other romas. And your recipes are fantastic. Thanks so much. Linda

    1. Hi Becky,

      Yes, you could pressure can them if you used a tested recipe. Tomatoes are low acid fruit, when canned the acid level and lack of oxygen can harbor botulism, a bacterial illness that causes nerve damage; which is why a tested and researched recipe should be followed for any type of canning. This particular recipe is not tested for canning.

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