Roasted Tomato Sauce

Roasted Tomato Sauce

There’s nothing that I look forward to more in the summer than tomato season!  Yes!  That’s because I can make (and can!) this amazing Roasted Tomato Sauce!  I can’t wait to show you how it’s done!

First, you’re going to need some amazing fresh tomatoes! 

Meaty tomatoes, like Roma, work best. 

I happened to have some very meaty canning tomatoes, they will make an awesome roasted tomato marinara sauce!

I got a great deal on these tomatoes from my friend who runs a farm stand nearby, straight from the Amish produce market….woot!!  The tomatoes in my garden aren’t ready yet!

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tomatoes in box


How to Make Roasted Tomato Sauce

After giving the tomatoes a good washing, assemble your ingredients and supplies.


*Strong cutting board

*Sharp knives

*Good quality stainless-steel cookie sheets

*Small bowl for tomato seeds



Olive oil

Whole cloves garlic

Balsamic vinegar

Dried oregano

Dried basil

Lemon juice, if you choose to can, added at the time of canning (1 tbsp. for pints, 2 tbsp. for quarts)

Salt and pepper

supplies for marinara sauce

After slicing your tomatoes in half, I recommend using your thumb to remove the seeds.  Let the seeds drop into a small bowl, and then put your halves on your cutting board to slice.

de-seeding tomatoes

I’ve got a few canning jars lined up here, my plan is to can this roasted tomato sauce as soon as it’s finished.  Don’t worry, I’ll show you how to do that as well!

cutting board with knives

Slicing your tomatoes into 6ths works nicely, when making roasted tomato sauce, as it gives the tomatoes enough flesh to roast evenly.  The tomatoes will shrink considerably so don’t worry about loading up your cookie sheet.

I also suggest that you use a stainless steel cookie sheet or even a roasting pan.  Aluminum pans won’t be strong enough to withstand the high heat required.

tomatoes on cookie sheet

By now, your kitchen will be smelling so wonderful!  My family members were coming down the stairs, asking what I was cooking!  “Roasted Tomato Sauce!”, I replied!  They couldn’t wait until dinner time!

roasting tomatoes on cookie sheet

Gorgeous!  What wonderful homemade roasted tomato sauce you are making!!!

roasting tomatoes with garlic

Once everything is assembled, just put your pan in the oven and roast at 425 degrees for about an hour, turning about halfway through.

roasting tomatoes on a cookie sheet

See how much the tomatoes shrink?

roasted tomatoes

Once your amazing roasted tomatoes are done cooking, let your sauce cool.

Then put everything on your pan into a blender and pulse to desired consistency.  You could use an immersion blender as well.

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tomato sauce in jars

My family eats a lot of marinara sauce, so I made several batches and canned my sauce.  It’s processed in the same way as canning tomatoes!

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So simple, delicious and nutritious!

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Roasted Tomato Sauce

5 from 1 vote
Prep Time 1 hour 10 minutes
Cook Time 1 hour
Course Appetizer, Main Course
Servings 4 cups


  • Cutting board
  • Sharp knives
  • Small bowl for seeds
  • Roasting pans


  • 5 # fresh meaty tomatoes, like Roma
  • 4 cloves garlic, peeled and sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp dried oregano leaves
  • 2 tsp dried basil leaves
  • 1 tsp fine salt
  • pepper


  • Cut and de-seed all tomatoes, slicing into 1/6 slices and place on roasting pan.
  • Peel and slice garlic, distribute evenly over tomatoes.
  • Spread olive oil and balsamic vinegar evenly over tomatoes.
  • Sprinkle oregano, basil, salt and pepper evenly.
  • Put pan in oven pre-heated to 425 degrees and roast for 60 minutes, turning tomatoes half way.
  • When finished cooking, let cool and pulse in blender.
Keyword marinara, marinarasauce, roasted tomato, roastedtomatoes, roastedtomatosauce, roastingtomatoes

This recipe for Homemade Roasted Tomato Sauce was inspired by a recipe on Seasons and Suppers!


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This Post Has 15 Comments

  1. Cindy

    I roast my tomatoes whole on a charcoal grill along with some zucchini (some for eating right off the grill, some to sneak into the marinara sauce). The zukes add a touch of green, which looks pretty in the jar – it is a good way to use a couple of the overly-prolific squash! I love your recipes and am so glad I found you on the Rebel Canners FB page!

    1. kmorris


      I LOVE that idea! Very resourceful as well! Thanks for stopping by!

    2. kmorris

      Cindy, I love that idea! Very resourceful! Thanks for stopping by!

  2. D Butler

    It looks wonderful. Can fresh basil be used?

    1. Kelly

      You can absolutely use fresh herbs! Enjoy!

    2. DJ Tyson

      I used fresh basil

  3. DJ Tyson

    5 stars
    Loved making this. I made 1.5 recipe to accommodate my tomatoes on hand. I added 1 teaspoon red pepper flakes and 1/2 onion otherwise the same as listed. The flavor is amazing. It is thick and will really cling to the pasta. I used small to med regular tomatoes too.

  4. Rebecca

    Do I need to add lemon juice to each jar before canning?

    1. Kelly

      Hey Rebecca!

      Yes, as with any canning of tomatoes or tomato recipes, add 1 tbsp. of lemon juice for pints and 2 tbsp. for quarts.

      Great question, thanks for reading!

  5. Jane Guthrie

    Could I freeze this sauce rather than canning it??

    1. Kelly

      Hey Jane,

      Absolutely! You could put it in a freezer bag or container!

  6. Bobbi

    Looks yummy. I am wondering if the skins disappear when you blend it. Also, how much sauce does 5 pounds make? Thanks!

    1. Kelly

      Hi Bobbi! The skins do disappear when you blend them, but the skins give me a “meaty” feel! I’m not sure but my best guess is that #5 of tomatoes would make about a quart. Great question!

  7. Ava Phillips

    Hi Bobbi, if I roast the tomatoes according to your recipe. Do, I still have to do the water bath. Please help its my first time doing this. Ava

    1. Kelly Morris

      Hi Ava! Yes, you still have to water-bath them in order to preserve them.

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