Roasted Tomato Sauce

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Set the oven to 375°F


4-5 lbs Italian tomatoes (Or tomatoes of your choice)

¼ c. dried oregano or 5 branches fresh oregano

¾ c olive oil (use cooking olive oil, not specialty olive oil)

2 tbsp. coarse sea salt

2 tsp. ground pepper


1 whole garlic bulb (slice the top off and pour oil into it)

Red, yellow or orange peppers, whatever you have

Fresh thyme branches

Fresh sage branches


Slice the tomatoes in half and place in a baking sheet cut side open, place the fresh herbs alongside, or sprinkle with the dried herbs, then the salt, pepper. If using garlic, nestle it among the tomatoes. Add the peppers if using. Pour the olive oil over all of it, make sure there is plenty, use more if needed.

Place the baking sheet in the oven and cook for 1:15 minutes to start, check for lovely char marks, or slight browning at the edges of the tomatoes.

Remove from oven, remove the fresh branches of herbs if using.

Remove the garlic bulb and press the garlic cloves out of the bulb into a food processor or blender. Add everything else from the baking sheet, you might have to do 2 batches not to over fill the blender or food processor, please be careful.

Pulse to a smooth puree and pour into a saucepan. Check your seasonings, (salt and pepper) and add if needed, smoked paprika is also a good addition, simmer 20 minutes.

Use this on its own for pasta, or add it to my simple, tried and true bone marrow tomato sauce to add another layer of flavor. Tomato Sauce Wonder, recipe here.