Oven Roasted Tomato Sauce
Transform your tomatoes into a masterpiece with this Oven Roasted Tomato Sauce, a recipe that highlights the deep, caramelized flavors of slow-roasted plum or Roma tomatoes. Infused with garlic, sweet yellow onion, and aromatic herbs like basil and thyme, this sauce is roasted to perfection in the oven before being blended into a luscious, versatile sauce. The drizzle of extra virgin olive oil and optional splash of balsamic vinegar add richness and depth, making it the ultimate homemade alternative to store-bought sauces. Perfect for pasta, pizza, or even as a dipping sauce, this recipe is easy to prepare with just ten minutes of hands-on time and a flavor that’s worth the wait. Plus, it’s freezer-friendly for meal prep convenience!
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Recipe Information
Ingredients
- 2 pounds ripe plum or Roma tomatoes
- 6 pieces garlic cloves
- 1 medium yellow onion
- 3 tablespoons extra virgin olive oil
- 6 pieces fresh basil leaves
- 4 pieces fresh thyme sprigs
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon balsamic vinegar (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the tomatoes, then cut them in half lengthwise and place them cut-side up on a large baking sheet.
Peel the garlic cloves, leaving them whole. Slice the yellow onion into thick wedges.
Distribute the garlic cloves and onion wedges evenly around the tomatoes on the baking sheet.
Drizzle the tomatoes, garlic, and onions with the olive oil, ensuring everything is evenly coated.
Sprinkle the sea salt, black pepper, and red pepper flakes (if using) over the vegetables.
Tuck the fresh basil leaves and thyme sprigs among the vegetables for added aroma and flavor.
Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the tomatoes are soft, lightly caramelized, and slightly shriveled.
Remove the baking sheet from the oven and let the vegetables cool for 5-10 minutes.
Transfer the roasted tomatoes, garlic, onions, and any accumulated juices from the baking sheet into a blender or food processor.
Add the balsamic vinegar (if using) for added depth of flavor, and blend until the sauce reaches your desired consistency. For a smoother texture, blend longer; for a chunkier sauce, pulse lightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve immediately over pasta, as a pizza base, or store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1990 mg | 87% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 29.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2431 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
