Store-bought marinara’s got nothing on this robust oven-roasted tomato sauce. It’s rich, slightly sweet, and bursting with freshness. Get the recipe now.
- 2 pounds Roma tomatoes (about 8), quartered
- 2 large cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon coarse salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon granulated sugar
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
- 1/2 tablespoon chopped fresh oregano (or 1/2 teaspoon dried)
- Preheat the oven to 425°F and line a rimmed half-size baking sheet with parchment paper.
- Leave the skins on and snip just the tips off the garlic.
- Arrange the tomatoes and garlic on the parchment paper. Drizzle with the oil and sprinkle with the salt and pepper. Toss to combine.
- Bake until the garlic is light golden-brown and roasted, and the tomatoes begin to soften and lightly caramelize, about 20-25 minutes. Be sure to keep an eye on the garlic, in case it’s done sooner.
- Pinch the ends and slide or squeeze the roasted garlic cloves out of their skins.
- Working in batches so you don’t crowd your food processor, add the tomatoes, roasted garlic, sugar, basil, and oregano. Pulse the mixture until the ingredients start to form a sauce, while retaining a chunky texture.
- Season to taste with additional salt if necessary. Serve over pasta or as a dipping sauce for garlic bread. You can store the sauce in an airtight container in the fridge for 3-5 days or in the freezer for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Keywords: tomato, sauce, oven-roasted, italian