This roasted tomato pasta sauce is perfect with fresh tomatoes from your garden. It is so delicious you won’t buy jar sauce again and best of all it’s easy! It just takes minutes to prepare and the flavor is rich and delicious. Use over pasta, zoodles, pizza, chicken or fish. It’s low carb too with just 4.3g net carbs per ½ cup of sauce.
You might also like this fresh bruschetta salad!
So today I had 4 fresh vine tomatoes just hanging out on my kitchen counter. When suddenly I remembered a cooking show I saw recently at the gym. (Yes I know watching cooking shows while working out is rather ridiculous.)
Anyway, I remember it seemed simple and it looked delicious so I decided to just make my own version of roasted tomato pasta sauce. The basis of this recipe is to roast all the ingredients. The roasting process is very easy and adds even more flavor then if you made it on the stove.
Let me tell you this marinara sauce will be a regular at my house this summer when we are bombarded with ripe summer tomatoes. The roasted garlic and spices add delicious flavor and there is a natural sweetness so you don’t need to add any sugar.
Best of all for me is that it’s low carb too with only 4.3g net carbs per ½ cup!
Recipe ingredients I used.
This is such an easy homemade marinara sauce recipe using simple ingredients but creates delicious results. I used only fresh ripe tomatoes, fresh garlic, Italian seasoning, salt, black pepper and olive oil.
I bought everything from Aldi as you can see below. However if I had even better extra virgin olive oil I would have used that. And when we get fresh garden tomatoes I will use those.
Also I usually make this with Roma tomatoes as they seem to have less seeds and water. But it will work with whatever variety you have.
Just know that you are keeping the tomato skins on so grape or cherry tomatoes would give you more skins so they might not be a good idea.
How I make oven roasted tomato sauce from fresh tomatoes.
You need a few ripe tomatoes. This is great when you are bombarded with fresh juicy tomatoes from the garden but you can also use ones from the store like I did today. Preparing this recipe takes only minutes because of the roasting process.
Step 1: Spray a rimmed baking sheet or baking dish with nonstick cooking spray and set aside. Then cut the tomatoes into quarters and add to a baking sheet.
You can also do this in a large bowl but it’s just as easy to do this all on the baking sheet and then there is less to clean.
Step 2: Add a few cloves of garlic and drizzle the olive oil overtop. Season with salt and pepper and the Italian seasonings. Mix them well to make sure the oil and spices covers everything.
Step 3: Roast them in a 375° oven for about an hour and they should look golden brown like this. Cooking times may vary so keep an eye on them to make sure they don’t burn.
Step 4: Next mash them a bit with a potato masher or hand immersion blender and voila! You have roasted tomato sauce. The texture is more of a chunkier sauce. Note you can use a food processor or high speed blender for a smooth sauce but it tends to add air and give it a funny pink color to me.
Step 5: Store in an airtight container or mason jar and use within a few days. This recipe made roughly 1 ½ cups of flavorful sauce. You can add a little heat with hot pepper flakes or use fresh herbs if you wish too. Please scroll down to view and print the recipe card.
If you want to freeze this sauce, place in freezer bags and store flat. But remember this recipe just makes 1 ½ cups of sauce.
What to use with this homemade tomato sauce recipe.
You can use this fresh tomato sauce on pizza, spaghetti squash and with your favorite pasta recipes. Or you can use it to top chicken fish or meat. I used it on a fried chicken patty I had in the freezer to make a quick chicken parmesan sandwich for my hubby.
It’s also a delicious sauce for dipping with finger foods like fried zucchini, cheese sticks or just with a piece of bread.
Lastly you can make it more of a creamy sauce by adding a little heavy cream and maybe a bit of grated parmesan cheese at the end when you puree it for more of a rich flavor. However it really has so much flavor on its own.
Other recipes that use fresh tomatoes from the garden.
I love this because it’s really easy, delicious and the perfect way to enjoy fresh garden tomatoes. For more delicious garden tomato recipes check out these recipes!
I hope you give this roasted tomato sauce a try as it has such amazing flavors . Especially in the summer if you can your hands on some fresh garden tomatoes. It’s my favorite recipe to use them with.
This is such a simple recipe that you can add your own touch with fresh basil leaves or other herbs. You can also add some hot pepper flakes for heat, roasted onion or a little fresh parmesan cheese for extra flavor.
The nutritional information for ½ cup of sauce is 116 calories
10.4g fat / 5.8g carbs / 1.5g fiber / 1.3g protein = 4.3g net carbs
Roasted Tomato Pasta Sauce
This roasted tomatosauce recipe is perfect with fresh summer tomatoes from your garden. It is so delicious & easy you won't buy jar sauce again! The roasted garlic and spices add a lot of flavor and there is a natural sweetness so you don't need to add any sugar.
Ingredients
- 4 tomatoes, washed and quartered
- 3-4 cloves garlic, whole
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F. Get out a rimmed baking tray and spray with nonstick cooking spray and set aside.
- Get out a large mixing bowl. Quarter tomatoes and add to the the bowl. Toss with olive oil, garlic cloves, salt and black pepper and Italian seasoning. You can also skip the bowl and do this all on a baking sheet and have less dishes to clean.
- Spread the tomato mixture evenly over the tray.
- Place baking sheet in the oven and roast for 1 hour. Check towards the end to make sure they are roasting and not burning. Cooking time may vary.
- Take out of oven and mash with a potato masher or hand blender. Store leftovers in an air tight container.
Notes
The nutritional information for ½ cup of sauce is 116 calories / 10.4g fat / 5.8g carbs / 1.5g fiber / 1.3g protein = 4.3g net carbs
Add your own spin on this basic recipe with fresh basil, fresh thyme, etc. You can add hot pepper flakes for heat, roasted onion or even add some fresh grated parmesan cheese for more flavor.
Use this marinara on pasta, spaghetti squash and pizza. Top chicken fish or meat or use as a dipping sauce for fried zucchini, cheese sticks or with a piece of crusty bread.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 116Cholesterol: 0mg
Krista
Can you do this same process with frozen tomatoes? I.e. let them thaw and then roast them?
Denise
Hi Krista, I have never done this but I think it could work if you thaw them. Just make sure to get drain off any excess liquid when the thaw and try. I hope it works out and that you like it!
Helen Comerford
My Tomatoes are very small, can I have the weight of tomatoes rather than amount please
Denise
Hi Helen, I’m just guessing but a medium tomato is about 123 grams and I used 4 so I’m guessing about 492 grams? This is a very forgiving recipe so you could probably approximate the amount of your smaller tomatoes to equal 4 medium sized tomatoes and it will work out fine. I hope that helps a bit.
Lisa
This is a great recipe for the “not so perfect” tomatoes at the market at a reduced price : )
I actually put mine in my vitamix so the skins and seeds would be more incorporated. Smoother texture but still nice and thick.
Denise
I love my vitamix! Great idea!
Andrea
Hi, I wanted to ask if I could use this as a sauce for pizza too?
Denise
Hi Andrea, I don’t see why not. I might not be smooth enough but you could use a hand blender or something and make it smoother. Good luck and I hope you like it!
B
I tried this last year and loved it! This year I have so many more tomatoes I will be putting this recipe on repeat!
Denise
So glad you liked it! It’s very simple but so tasty with fresh tomatoes.
Brenda
I had a lot of small tomatoes and dreaded peeling them to make tomato sauce. I saw this recipe, read the reviews, and thought I’d give it a try. It is amazing! The house smells delicious and this is my go to recipe for tomato sauce every time!
Denise
Hi Brenda, the smell is the best isn’t it!
Lisa
Supper dooper yummy
Denise
Glad you liked it!
Sarah
Making this a second time. This time a 6x batch with my surplus of garden tomatoes. Excited for the house to smell like tomatoes for a couple hours.
Denise
So glad you like it Sarah! I wish we had that many tomatoes in our garden as they have been so tasty this year. However we haven’t gotten many. Enjoy!
Kathy
Sarah
How did you save your sauce? Did you can it or just refrigerate it. This sounds so easy, but I have so many tomatoes I’m not sure how to preserve it.
Thanks for any help you can give me
Denise
Kathy, I send the response below to one of the other readers and thought it might help you just in case Sarah doesn’t see your post.
“Here is an article about adding some lemon juice for canning purposes. Hope this helps! If you find canning won’t work I don’t see why you couldn’t freeze it. https://www.thespruceeats.com/how-to-can-tomato-sauce-2216507“
Jessica
I was hoping someone would say it could be canned. 50 tomato plants were planted this year! What was I thinking! Sounds delicious.
Denise
Hi Jessica, I don’t see why it couldn’t be canned. My husband cans his homemade salsa all the time. But truthfully I’m not a canning expert. Hopefully someone will chime in. We just bought a foodsaver to vacuum pack things. That might be something you can do with them?? Good luck.
Kammi
Hi, so I have a ton of fresh tomatoes and I would love to try this recipe however my tomatoes have pretty tough skin. Should I remove the tough skins before proceeding with this recipe? Also, can I use any variety. I have cherry, early girls, and beef steak.
Denise
Hi Kammi, I think you can use any variety you want. If they are really tough then you might want to take off the skins, however the tomatoes might just turn to mush and stick. Could you roast them with the skins on and see if you can peel them off before you mash them? That way you can keep them in tact and they might come off easily. Or you can just peel off the ones that seem hard.
Sorry I’m not more help. Hope it turns out for you!
Kaye
I had my doubts , and tried it anyway and I am so glad I did fantastic absolutely fantastic thanks
Denise
So glad you liked it Kaye! Thanks for coming back to rate and comment….I really appreciate it!
Vivianna
This recipe is so easy and delicious! It makes the entire house smell so yummy. I double/triple the recipe because it goes so quick. It is worth a try and you don’t be disappointed. Thank you for the recipe (:
Denise
HI Vivianna, so glad you liked it! Thanks for coming back to comment…. I really appreciate it!
Glenda
Can you can this be canned? What might need to be adjusted?
Denise
Hi Glenda, I am not much of a canning expert. Here is an article about adding some lemon juice for canning purposes. Hope this helps! If you find canning won’t work I don’t see why you couldn’t freeze it. https://www.thespruceeats.com/how-to-can-tomato-sauce-2216507
Bryant Hayward
Making this now. Had a flat of tomatoes that need to be used up (some were starting to go bad), and what better way! They are in the oven now, and looking forward to the scent as they roast, and the taste. I used quite a bit more “Italian” herbs, and some crushed red pepper, because I like a strong, slightly spicy, sauce. Will add some fresh basil near the end as well. Can’t wait!!
Thanks for sharing…
Denise
Hi Bryant, I hope you like it! I love fresh tomatoes at this time of year.
LAM77
It is absolutely delicious and so easy to do! Added crumbled bacon and Parmesan on top of the roasted tomatoes! Roasted it at 375 on bake convect and it only took 15 minutes! This will be my new favorite!
Denise
Hi,
The bacon and parmesan sound delicious! So glad you liked it.
LAM77
I just made this! It is absolutely delicious and so easy to do! Added crumbled bacon and Parmesan on top of the roasted tomatoes! Roasted it at 375 on bake convect and it only took 15 minutes! This will be my new favorite!
Patti
I have this in the oven right now, it perfumed my house to smell like the best Italian kitchen. Can’t wait for dinner.
Denise
Hi Patti, I hope you like it! There is nothing better than the smell of garlic and tomatoes. 🙂
Sharon
What about the skins? Can this be canned?
Denise
Hi Sharon, you can see the skins in the photo. They were not off-putting to us. And I don’t see why you couldn’t can this. Hope that was a little help.
Misty Slater
For some reason the link to your Bloody Mary infused Vodka, is misspelled. It’s showing up as “Bloddy”.
Denise
Hi Misty,
Thanks for pointing that out! I’ve fixed it.
Lynn Gareau
This is my 2nd time making this.
Made a double batch both times.
Very excited to be making my own pasta sauce.
Thank you for this recipe. 👍
Denise
Hi Lynn,
So glad you like it. It’s so easy isn’t it? Thanks for coming back and commenting. I appreciate it!
Lindsey
I also watch cooking shows on the treadmill. What better motivation to keep going than seeing what that calorie deficit might earn you? “20 more minutes and I can eat some ice cream!”
Denise
Haha You understand me Lindsey!
Susan
I’ve made a similar recipe. I’ve roasted poblano peppers, tomatoes, onion and garlic together. Great for chili.
Denise
That sounds great!
Meg
Can this be frozen?
Denise
Hi Meg,
I don’t see why this can’t be frozen. I have never done that but I freeze a lot of things and I can’t think of a reason why it wouldn’t work.
Hope that helps!
Liz
I made this recipe this week and it is fantastic. Roasting really makes tomatoes shine. Thanks for a very simple and delicious way to use up summer tomatoes. I’m making more today for the freezer!
Denise
Thanks Liz! This is an old post but it is good. I’m glad you liked it.
Audrey
My tomatoes just sprouted up the other day, only a few more months until I can make this with my own homegrown tomatoes. I can’t wait.
Thanks for sharing this on Tasty Tuesdays. Pinned to the Tasty Tuesdays Board.