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Horizontal image of a white bowl with a red sauce next to slices of garlic bread on a parchment paper lined baking sheet.

Oven-Roasted Tomato Sauce

  • Author: Fanny Slater
  • Total Time: 40 minutes
  • Yield: Approximately 2 cups 1x


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)


  1. Preheat the oven to 425°F and line a rimmed half-size baking sheet with parchment paper.
  2. Leave the skins on and snip just the tips off the garlic.
  3. Arrange the tomatoes and garlic on the parchment paper. Drizzle with the oil and sprinkle with the salt and pepper. Toss to combine.
  4. 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.
  5. Pinch the ends and slide or squeeze the roasted garlic cloves out of their skins.
  6. 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.
  7. 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