This easy Roasted Fresh Tomato Sauce features sweet Campari tomatoes, garlic, and onions, blended into a thick, rich, classic Italian sauce. Better than store-bought, it's also vegan and low in carbs, without any unhealthy preservatives.
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- ❤️ Why You'll Love This Roasted Tomato Sauce
- 🛒 Ingredients for Roasted Tomato Sauce
- 🔪 How to Make Fresh Tomato Sauce
- 💡 Tips for Making Tomato Sauce with Fresh Tomatoes
- ☑️ Storage Instructions
- 🍴 Ways to Use Fresh Tomato Sauce
- 🔄 Substitutions and Additions
- Why is My Sauce Too Watery?
- Can I Use Canned Tomatoes?
- How Do I Make it Less Acidic?
- What’s the Best Way to Peel Roasted Garlic?
- Can I Double This Recipe?
- Why Does My Sauce Taste Bland?
- 🍽️ More Sauce Recipes
❤️ Why You'll Love This Roasted Tomato Sauce
- Fresh sweet juicy Campari tomatoes
- Roasted with onions and garlic
- Made into a thick rich tangy tomato sauce
- Easy to make with just a handful of ingredients
- Better than store bought, without unhealthy preservatives
- Vegan friendly and low carb
There’s nothing quite like homemade roasted fresh tomato sauce, especially when it’s made from scratch with real, simple ingredients. This recipe takes Campari tomatoes and roasts them to caramelized perfection, bringing out their natural sweetness.
Toss in garlic, onions, and a touch of basil, and you’ve got a sauce that's like it came straight from an Italian kitchen.
Perfect for pasta nights or as a sauce to add to your favorite dishes, this sauce is as versatile as it is delicious. The slow roasting process creates a rich, bold flavor you just can’t get from the jarred stuff.
It’s easy to make, freezes beautifully, and is sure to become your new go-to sauce recipe. If you love this sauce, you should also try my homemade Spaghetti with Meat Sauce.
🛒 Ingredients for Roasted Tomato Sauce
- Campari tomatoes
- Onion
- Garlic
- Tomato paste
- Olive oil
- Fresh basil
- Dried oregano
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Fresh Tomato Sauce
Preheat oven to 425°F.
Wash, dry and cut your tomatoes in half, removing and discarding the cores.
Place the tomatoes on a baking sheet.
Add the garlic cloves and onion wedges to the baking sheet.
Drizzle the olive oil, 1 teaspoon of the salt, ground black pepper and dried oregano over the top and toss to combine.
Roast in the oven for 45 minutes or until they’re just starting to caramelize.
Remove the garlic skins and discard, then add them to a high powered blender or food processor, along with the tomatoes, onions, tomato paste, and all the pan juices.
Blend until well combined.
Pour the mixture into a saucepan, along with the chopped basil and remaining ½ teaspoon of salt.
Simmer on medium low, partially covered, for 15 minutes or until thickened to your liking.
💡 Tips for Making Tomato Sauce with Fresh Tomatoes
- Choose the right tomatoes: Campari tomatoes are ideal for their sweet flavor and low acidity. But if you can’t find them, Roma tomatoes work well too.
- Don’t skip roasting: Roasting caramelizes the tomatoes and onions, which helps to create a deep, rich flavor that makes this sauce so tasty.
- Keep the garlic unpeeled: Roasting garlic with the skins on prevents burning and adds a mellow, sweet flavor to the sauce.
- Caution when blending: The ingredient will be hot so use extra caution not to splatter the liquid on you when transferring it to and from the blender.
- Don’t rush the simmer: Giving the sauce 15 minutes on the stove helps it thicken and allows the flavors to meld beautifully.
☑️ Storage Instructions
- Fridge: Store in an airtight container for up to 5 days. Reheat on the stove or microwave before serving.
- Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
🍴 Ways to Use Fresh Tomato Sauce
- Pasta: Toss with spaghetti and sprinkle with Parmesan for an easy pasta dish. You can also use it to make Baked Ziti, or Penne alla Vodka.
- Pizza: Use as a base for homemade pizza by spreading it over the dough and topping it with mozzarella.
- Soup: Stir into soups for a tomato-flavored boost, like minestrone or creamy Tomato Bisque.
- Roasted foods: Spoon over roasted vegetables like Roasted Broccoli or meats like this Roasted Chicken for a simple yet flavorful topping.
- Lasagna: Layer into regular lasagna or Eggplant Lasagna for a rich, homemade taste that makes every bite incredible.
- Dipping sauce: Serve as a dipping sauce for Homemade Breadsticks or mozzarella sticks.
🔄 Substitutions and Additions
- Add a kick: Stir in a pinch of red pepper flakes during the simmering step for a spicy twist.
- Herb it up: Swap basil for fresh parsley or thyme for a different, fresh herb flavor.
- Rich and creamy: Stir in a splash of heavy cream at the end for a creamy tomato sauce.
- Chunky style: Pulse the roasted ingredients lightly in a food processor for a chunkier, rustic sauce.
- Other add-ins: Add a teaspoon of balsamic vinegar or anchovy paste for an extra depth of flavor.
- Vegan parmesan: Sprinkle nutritional yeast over the sauce for a cheesy flavor without dairy.
Why is My Sauce Too Watery?
Roasting helps reduce excess water in the tomatoes. If it’s still thin, just simmer longer to thicken.
Can I Use Canned Tomatoes?
Fresh tomatoes are best for this recipe, but you can roast canned whole tomatoes in a pinch.
How Do I Make it Less Acidic?
Add a small pinch of sugar or stir in a little heavy cream to balance the acidity.
What’s the Best Way to Peel Roasted Garlic?
Simply squeeze the roasted cloves gently. They’ll pop right out of their skins.
Can I Double This Recipe?
Absolutely! Just make sure your baking sheet isn’t overcrowded for even roasting.
Why Does My Sauce Taste Bland?
Salt and simmering are key. Adjust seasoning and give it time on the stove to develop flavor.
🍽️ More Sauce Recipes
- Tzatziki Sauce
- Yum Yum Sauce
- Blue Cheese Sauce
- Bearnaise Sauce
- Easy Alfredo Sauce
- Easy Cheese Sauce for Veggies
- Bang Bang Sauce
- Buffalo Cheese Sauce
- Homemade Pesto
- Buffalo Wing Sauce
Roasted Tomato Sauce
Ingredients
- 3 pounds Campari tomatoes
- ½ yellow onion, cut into wedges
- 5 garlic cloves, whole, unpeeled
- 2 tablespoons fresh basil, chopped
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspooon ground black pepper
Instructions
- Preheat your oven to 425°F.
- Wash, dry and cut your tomatoes in half, removing and discarding the cores. Place the tomatoes on a baking sheet. Add the garlic cloves and onion wedges to the baking sheet.
- Drizzle the olive oil, 1 teaspoon of the salt, ground black pepper and dried oregano over the top and toss to combine. Roast in the oven for 45 minutes or until they’re just starting to caramelize.
- Remove the garlic skins and discard, then add them to a high powered blender or food processor, along with the tomatoes, onions, tomato paste, and all the pan juices. Blend until well combined.
- Pour the mixture into a saucepan, along with the chopped basil and remaining ½ teaspoon of salt. Simmer on medium low, partially covered, for 15 minutes or until thickened to your liking.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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FRAN TURNEY
in the picture you show bay leaves, but it's not on the ingred list. use or not?
Nutritious Deliciousness
Sometimes I add bay leaves, and other times I do not. For this recipe, I did not. You certainly can, if you like them.