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Roasted Tomato Sauce

Roasted tomato sauce made by slowly caramelizing ripe tomatoes and garlic at 400°F, then blending until smooth. Fresh basil adds a bright finish, and the finished sauce freezes easily for later meals.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Tomatoes
  • 4 lb ripe tomatoes Use ripe, halved tomatoes for best caramelization.
Garlic
  • 1 garlic head Halve the head so it roasts alongside the tomatoes.
Olive oil
  • 0.25 cup olive oil Helps roast the tomatoes and prevents sticking.
Basil
  • 1 cup fresh basil leaves Add after roasting to keep flavor vivid.
Seasoning
  • salt and pepper Season to taste.

Equipment

  • 1 sheet pan
  • 1 blender

Method
 

Roast
  1. Preheat the oven to 400°F. This ensures the tomatoes caramelize quickly once they go in.
  2. Arrange the halved tomatoes and halved garlic on a sheet pan, then drizzle with olive oil and season with salt and pepper. Spread everything in a single layer so edges roast and brown.
  3. Roast at 400°F for 40-45 minutes until deeply caramelized and softened. Look for darker, jammy spots around the tomato edges.
Blend and finish
  1. Squeeze the roasted garlic cloves from their skins into a blender with the roasted tomatoes. Keep everything hot for easier blending into a smooth sauce.
  2. Add fresh basil and blend until smooth. Pause and scrape down the sides if needed for an even texture.
  3. Simmer briefly on the stovetop if a thicker consistency is desired. Stir occasionally and stop as soon as the sauce coats a spoon.
Cool and freeze
  1. Cool the sauce completely before freezing in portioned containers. Rapid cooling helps preserve flavor and texture for later use.

Notes

Pro tip: For deeper caramelization, roast with cut sides facing the pan and avoid overcrowding the sheet pan. Refrigerate in an airtight container for up to 5 days. Freeze in flat bags or containers for up to 3 months (thaw in the fridge overnight). For a lower-sodium option, use no-salt-added canned tomatoes is not applicable here—so instead reduce added salt and use only the listed salt/pepper amounts.