This roasted tomato sauce is bursting with flavor, easy to make and ready in just about an hour. Plus, it’s freezer friendly!
The tomatoes in our garden are currently ripe, juicy, and abundant. We couldn’t possibly eat them all so we’ve been gifting them to friends, and making lots of this oven-roasted tomato sauce. The beauty of this recipe is that you can make it in large batches and freeze it to enjoy over the fall and winter.
As luck may have it this oven-roasted tomato sauce is SO simple to make. Most of the ingredients are staples in any household so you may have everything you need right now.
Tomatoes – We used a mix of Roma and San Marzano tomatoes because that’s what we have growing in our garden. You can use any type of tomato that you have or prefer.
Garlic – We’re talkin’ a whole head of garlic, roasted to perfection.
Onion – We like to use yellow or onions for the recipe.
Italian Seasoning – A blend of dried oregano, basil, thyme, sage, rosemary, and marjoram. You can add these all individually or buy a pre-made blend at your local grocery store.
Red Chili Flakes – This adds the perfect hint of spice to the sauce. If you’re a fan of spice, you can add more as desired.
Fresh Basil – This gives the sauce that extra pop of fresh Italian flavor that everyone knows and loves.
You can use this easy oven-roasted tomato sauce in a variety of ways, including the obvious of pairing it with your favorite pasta. We’ve also topped it on pizza and it came out so incredibly well. Other ideas including using it for vegan chicken parm, eggplant rollatini, stuffed shells, and the list goes on.
Craving more Italian-inspired dishes? We’ve got a few more we think you’ll love!
This roasted tomato sauce that is bursting with flavor, easy to make and ready in just about an hour. Plus, it’s freezer friendly!
1 head of garlic, peeled
2 lbs. medium tomatoes, stems removed
1 large onion, peeled and roughly chopped * (see notes)
1/4 cup extra-virgin olive oil*
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1/3 cup thinly sliced fresh basil leaves, plus more for garnish
Preheat the oven to 400°F. Grab a large casserole dish and set it aside.
In the casserole dish, add the tomatoes along with the onions, olive oil, Italian seasoning, salt, sugar, pepper, and red pepper flakes. Mix until well combined. Place the wrapped garlic in the corner of the baking dish and then place into the oven and roast for about 40 minutes, or until the skins start to lift from the tomatoes.
Once roasted, remove the dish from the oven and allow it to cool for 10-15 minutes.
Open up the roasted garlic (still leaving it within the parchment and foil) and using oven mitts or a towel, gently squeeze the garlic head to remove the roasted cloves into a food processor. Be sure no skins fall in. You can add as much garlic as you’d like, I added the full head.
Transfer everything from the baking dish with all of the juices into the food processor.
Add in the tomato paste and pulse until you reach your desired consistency. You can process it until smooth but we like to keep some texture.
Add in the basil and pulse until combined but not blended in. If you over blend the basil, it may turn the sauce into an odd color! Adjust seasonings to taste.
Reheat the sauce if using immediately or transfer it into an airtight container to store in the refrigerator for about a week or in the freezer for 3-4 months.
To cut the onions, we halved them, then halved each half and cut the remaining pieces into thirds. Then, we broke them up into smaller pieces (they don’t have to be individual slices as shown in the picture in the blog post).
We used a food processor for this but a blender works as well, just be sure to pulse it if you do not want a smooth sauce.
We have tested this recipe with separated garlic cloves AND a garlic head wrapped in foil, and either work. If you want your garlic wrapped: using your hands, remove loose skin from the outside of the head of garlic. With a sharp knife, cut 1/4“-inch off the top of the garlic, or enough to expose the tops of the cloves. Wrap the head of garlic in a small sheet of parchment paper (optional), followed by a sheet of aluminum foil. Seal the garlic tightly, bring sure that there are no holes. Set aside.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie