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Roasted garden tomato sauce in a jar

Roasted Garden Tomato Sauce

5 from 12 votes
Slow roasted tomatoes, onions, carrots, and garlic are blended with fresh herbs to make this hearty sauce. Serve over pasta, thin with broth for soup, or spread on pizza-- the possibilities are endless! This sauce stores well in the freezer for use year round.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings5 1/2 cup servings

Equipment

Ingredients

  • 2 lbs tomatoes see note if you have a large batch of tomatoes
  • 2 carrots
  • 1 medium onion
  • 3 tablespoons olive oil more if needed
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6-8 tablespoons beef broth
  • cup chopped fresh herbs I usually do about ¼ cup basil, ½ tablespoon minced rosemary, 1 tablespoon minced oregano
  • Additional salt and pepper
  • 1 tablespoon balsamic vinegar
  • optional if needed: ½ - 2 teaspoons sugar

Roasted Garlic

  • 1 head garlic
  • 2 teaspoons olive oil
  • salt and pepper

Instructions

  • Preheat oven to 300℉
  • Slice tomatoes in half or quarters, making them all roughly the same size. Chop carrots in half lengthwise and then in 1-2 inch pieces. Chop onion in large pieces, about 1-2 inches. 
  • Place everything on baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Arrange everything in a single layer, with tomatoes sitting skin-side down.
  • For roasted garlic, Cut top ⅓ of whole garlic head off and discard. Place garlic on a piece of foil and drizzle with olive oil and sprinkle with salt and pepper. Pull sides of foil up and secure into a little sealed pouch.  Place foil pack on baking sheet with tomatoes.
  • Roast in the oven for 2-3 hours, until everything is tender and tomatoes appear slightly shriveled. (In my oven it almost always takes 2 ½ hours).
  • Remove from oven and let cool slightly. Place roasted vegetables in a food processor (or high powered blender). Add broth, fresh herbs, and balsamic.
  • Open garlic packet and squeeze all cloves into the food processor.  Process until desired consistency is reached.  You can make this silky smooth, or leave some textured veggies if you like.
  • Season with salt and pepper, add additional broth for consistency. If needed, add a little sugar, or a drizzle of balsamic vinegar.
  •  Let cool completely and then store in the fridge for a few days, or in the freezer for several months.

Notes

  • This is a small one-pan batch. If you have lots of tomatoes make multiple pans and just rotate them half way through cooking.
  • You can easily control the consistency of this sauce with the amount of broth you add. I purposely make mine quite thick, almost like a tomato paste. It takes less room to store and I can customize the consistency when I'm ready to use it.
    • For a traditional pasta sauce, add your thick sauce and then add pasta water to desired consistency.
    • Leave it thick for pizza sauce or spreading on a hot sandwich.
    • Add broth to thin down for an incredible roasted tomato soup.
    • Use it as a base for soups and stews

Nutrition

Serving: 0.5cup, Calories: 145kcal, Carbohydrates: 12g, Protein: 2g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 326mg, Potassium: 557mg, Fiber: 3g, Sugar: 7g, Vitamin A: 5589IU, Vitamin C: 28mg, Calcium: 35mg, Iron: 1mg
Course: Sauces
Cuisine: Italian
Keyword: garden tomatoes, Roasted Garden Tomato Sauce
Calories: 145kcal
Author: Sara Wells
Cost: $5
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