Homemade Roasted Tomato Sauce

Let’s be real, in my opinio jarred or commercial tomato sauce just can’t compete with the rich, deep flavor of the real deal, and this Homemade Roasted Tomato Sauce? It’s next-level good, thanks to a genius little trick from my aunt. One day, while commenting about making a big batch of tomato pasta sauce, she casually dropped her secret: “Just roast the tomatoes—it’s faster and tastes smokier.” And wow, was she right! Tossing them in the oven caramelizes their natural sweetness and adds a subtle, irresistible smokiness that’ll make you wonder why you ever settled for anything else.

All you do is season those juicy tomatoes and let the oven work its magic, and after its done, blend them into a sauce that’s fresh, vibrant, and packed with flavor. No babysitting a pot for hours—just simple, hands-off roasting for maximum taste with minimal effort. Whether you’re smothering pasta, dunking bread, or jazzing up pizza, this tomato sauce recipe is about to become your go-to. Thanks, Auntie… i admit… this one’s a keeper! ;D

Servings: 4
Time: 1hr 10mins
Difficulty: Normal
Rating: ★★★★★
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Super easy way to make extra special tomato sauce at home, just roast the tomatoes, not only its a simple dish to prepare, but you get a hint of that roasting umami from the oven, that makes the sauce that much better.

Ingredients

Tomato – 5 Large
Olive Oil – A few drops
Balsamic Vinegar – a few drops
Oregano – a pinch
Sweet Paprika – a pinch
Garlic – a pinch (dried)
Pepper – a pinch
Salt – a pinch

Directions

Start by washing the tomatoes, you can peel them but they’re better with the skin on so that once they’re roasted you can easily remove the skin (like I did).
Remove the stalk from the tomato and cut a little off the other side of the tomato, so that the tomato halves stand upright!
Preheat the oven to 190ºC.

Arrange the tomato halves on a baking tray cut side up, now season them all with a few drizzles of olive oil and balsamic vinegar, followed by a pinch of salt, pepper, paprika, oregano and dried garlic.
Bake for about 1 hour, or until you can see that the tomatoes are well cooked.

Then take them out of the oven, let them cool down a bit and, if you want, remove the skins, put everything in a blender or a bowl where you can use a hand blender and blend them well until smooth, and there you have it, a perfect tomato sauce that you can eat now or use on pizzas, for pasta or other preparations that need tomato sauce.

Notes: I used half in a pasta dish and the other half I kept in a sealed container and used another day for some pizzas 🙂

Like any cooked sauce, it will last well about 2 or 3 days in the fridge, if you are not going to use in 2 or 3 days, put in an airtight container in the freezer, it will last well a couple of months there, the trick is to divide into portions, so when you need a nice tomato sauce, just take a portion.

I seasoned this tomato sauce lightly, a good trick is todo the same and when you reheat or defrost you can add more spices to your taste or add as a component of a more complex sauce, if you season too much while making the sauce, then you have less options later on.

This recipe for Homemade Roasted Tomato Sauce was originally created on BakeAfter.com. Esta receita de Molho de Tomate no Forno foi publicada em português no Iguaria.com.