Oven Roasted Tomato Sauce

Oven Roasted Tomato Sauce

by Nicole on May 29, 2012

This was my first time ever making sauce and I have to say I was excited with the results. Don’t worry it is not as involved as you think. When you taste it I promise it will have been worth the trouble.

4.0 from 1 reviews
Oven Roasted Tomato Sauce
Serves: 6
  • 3 lbs vine ripe tomatoes (I used Campari)
  • Finely diced garlic - roughly 3-4 cloves
  • Kosher salt
  • Dried Italian herb blend (I used McCormicks Italian grinder)
  • Olive oil (drizzle over at end)
  1. Cut and quarter tomatoes.
  2. Remove seeds
  3. Dice garlic
  4. Spread tomatoes in a single layer on a lined (you'll thank me later for that tip) sheet
  5. with salt, pepper and herbs
  6. Drizzle olive oil
  7. Roast for 45 min
  8. Allow to cool.
  9. Blend till desired consistency.


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{ 5 comments… read them below or add one }

Alice Clark August 16, 2013 at 12:05 PM

As my family likes the seeds I would leave them in and at the end mash them up with a potato masher as it is more fun to have some chunks than a runny sauce.. We also use cut up chunks of zucchini and yellow squash in our mix.

Nicole August 16, 2013 at 2:27 PM

Hi Alice
Sounds like a great method :)

Rory July 20, 2012 at 6:01 PM


Rory July 14, 2012 at 8:00 AM

At what temperature did you roast your oven roasted tomatoes for sauce?

It looks like a great recipe!

Nicole July 16, 2012 at 9:16 PM

Hi Rory

I roasted them at 400 degrees. Just keep an eye out depending on your oven. Maybe turn around halfway through. I hope you enjoy it. It is a really easy and tasty recipe. :)

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