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Roasted Tomato Pasta Sauce (Oven-Baked, Freezer-Friendly)

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Naturally sweet, thick, and silky roasted tomato pasta sauce—made by oven-baking tomatoes, onions, and garlic, then blending to perfection. Ready in under an hour and ideal for freezing for quick weeknights.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

  • Fresh tomatoes, cored and halved* — 6 lb (no need to halve cherry/grape tomatoes)

  • Yellow onions, quartered — 3 medium

  • Garlic cloves, whole & peeled — ½ cup

  • Olive oil — ⅓ cup (for luscious body and caramelization)

  • Italian seasoning — 1 Tbsp

  • Salt — 1½ tsp

  • Black pepper — ½ tsp (freshly ground)

* Roma, plum, or mixed garden tomatoes all work. Cherry/grape roast whole.

Instructions

  1. Preheat: Set oven to 400°F (200°C). Position racks in upper and lower thirds.

  2. Load pans: Divide tomatoes, onions, and garlic between 2 rimmed sheet pans. Drizzle with olive oil; sprinkle Italian seasoning, salt, and pepper.

  3. Toss & arrange: Toss directly on pans until coated. Arrange tomatoes cut-side up with space between pieces.

  4. Roast: Bake 30–40 minutes, rotating pans halfway, until edges are golden, tomatoes are blistered, and skins loosen.

  5. Cool & (optional) peel: Cool a few minutes; peel tomato skins for extra-silky sauce (optional).

  6. Blend: Transfer roasted veg and all pan juices to a blender/processor; blend until smooth (or pulse for rustic texture).

  7. Season & serve: Taste; adjust salt/pepper. Warm gently if needed. Serve over hot pasta; finish with olive oil and fresh basil.

  8. Freeze (optional): Cool completely. Portion into labeled freezer bags/containers (1–2 cups each), press out air, seal, and freeze flat.

Notes

  • Texture control: Pulse for chunky; blend 60–90 sec for ultra-smooth.

  • Balance acidity: A small pinch of sugar or splash of balsamic mellows very acidic tomatoes.

  • Add-ins: Red pepper flakes, fresh basil/oregano, or a knob of butter for gloss.

  • Yield guide: About 6 cups total (~12 × ½-cup servings).

  • Storage: Refrigerate 5–7 days; freeze up to 4 months.

  • Tip: Don’t overcrowd pans—space = browning, not steaming.

  • Author: Amber
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Sauce
  • Method: Oven-Roasted, Blender
  • Cuisine: Italian

Nutrition

  • Serving Size: ½ cup (120 ml)
  • Calories: 80
  • Sugar: 8 g
  • Sodium: 290 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Find it online: https://ambersbridal.com/roasted-tomato-pasta-sauce-oven-baked-freezer-friendly/