This roasted tomato sauce is a rich, flavorful sauce made by oven-roasting fresh tomatoes, garlic and shallots until caramelized before blending them into a smooth purée. Making the most delicious sauce for pasta, and easily turned into the best creamy tomato soup! Try it in this Veggie Pasta Sauce with Beef.

Why You’ll Love This Recipe

Smoky and savory: Roasting creates slight charring and caramelization, adding complex savory notes.

Deeply sweet: High dry heat in the oven breaks down natural sugars, creating a sweet and concentrated taste.

Incredible versatile: Flavorful, rich sauce over your favorite pasta, turn it into a savory, creamy tomato soup, delicious over chicken-parmesan style.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Tomatoes: are a nutrient-dense fruit (botanically a berry) often treated as a vegetable, characterized by its smooth skin, juicy, and savory-sweet, acidic flavor.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Shallot: are a type of onion that are a member of the allium family. Closely related to garlic, chives and onions. Having a mild, savory flavor with garlic undertones

Basil: complements the other bright flavors in this dish and adds a nice aroma.

Extra Virgin Olive Oil: the least processed form of olive oil and retains its natural antioxidants and vitamins. I love Garcia de La Cruz.

Red Wine Vinegar: is known for it’s distinctive tangy flavor and the perfect addition to this dish in place of red wine.

Oregano: is an intensely flavored herb, ground oregano brings a peppery bite and a slightly sweet, earthy aroma to the dish.

Salt and Black Pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Instructions

Preheat oven to 375˚

Line a rimmed baking sheet: with parchment paper.

Wash and dry the tomatoes: remove the stems and cut them in quarters or smaller if they are larger tomatoes.

Place tomatoes on pan: and spread out evenly.

Add the shallots: and garlic head, cut in half.

Drizzle well with olive oil: and sprinkle the oregano over everything.

Roast: for one hour.

Remove from oven: and allow to cool.

Move the tomatoes, shallots, and juice to a high speed blender: and squeeze the roasted garlic cloves into the blender.

Add the fresh basil: red wine vinegar, salt and black pepper and purée till creamy.

Enjoy!

Recipe Tips and Tricks

Purée the mix really well: as the tomato skins and the seeds will break down and disappear.

Using a mix of different tomato varieties: gives this sauce a really nice depth of flavor to the roasted tomato sauce recipe.

Fresh basil is best: to add that bright, herby floavor.

Recipe Variations

Tomato paste: can be added if the sauce isn’t as thick as you would like it.

Grated parmesan cheese: is delicious in this sauce if you are not concerned with keeping this roasted tomato sauce Paleo or Whole30 friendly.

Storage Tips

You can store this roasted tomato sauce in the refrigerator for up to 7 days when placed in an airtight glass container. It also freezes well for up to 6 months.

FAQ’s About Roasted Tomato Sauce

What tomatoes are best for roasting?

Roma and San Marzano have less water content and fewer seeds but I use any and all tomatoes from out garden like big boy, heirloom, big girl, or cherry tomatoes.

Is roasting tomatoes worth it for the sauce?

Roasting tomatoes is definitely worth it for sauce because the high oven heat caramelizes natural sugars and evaporates excess water, creating a deeply rich, sweet, and concentrated flavor.

Should you peel the roasted tomatoes?

You do not need to peel the tomatoes as a high-speed blender or immersion blender breaks down the roasted skins completely.

Penny Kovacs