This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This roasted tomato sauce uses Roma tomatoes, onions and garlic, fresh basil, and a splash of sweet balsamic to make a deep, rich tomato sauce.
Making your own homemade tomato sauce couldn’t be easier! And since you can control the quality of the ingredients, you know exactly what’s in it.
This roasted tomato sauce is made from plump and juicy Roma tomatoes, sweet onions, earthy garlic, fresh basil, and some sweet and tangy balsamic vinegar.
The process of roasting the ingredients concentrates and deepens their natural flavors, to make for the ultimate rich and umami sauce that is delicious on everything from pasta to pizza!
Once you try this roasted tomato sauce, you’ll never go back to store-bought again.
Ingredients for roasted tomato sauce
- Roma tomatoes – Roma tomatoes will roast perfectly in the oven for this sauce.
- Onion and garlic – Onion and garlic are common ingredients that will add sweetness and earthiness.
- Olive oil – Olive oil will help the ingredients brown properly, and add moisture.
- Balsamic vinegar – Balsamic vinegar will add sweetness.
- Fresh basil leaves – Fresh basil will add an herbaceous flavor.
- Kosher salt, and pepper – Salt and pepper are necessary to enhance all of the flavors of the sauce.
Why use fresh herbs vs dried?
Fresh basil is highly encouraged to be used in this roasted tomato sauce, because it has a cleaner, and brighter flavor, with a delicate texture.
Dried herbs have a more muted, and slightly bitter flavor to them, and an unpleasant leathery texture.
What is a roma tomato?
Roma tomatoes are widely available at most major grocery stores in the produce section.
They are the perfect tomato for any tomato sauce or salsa.
They have a low water content, which means your sauce won’t turn into a soupy mess, and the flavor of the tomato will be able to become more concentrated.
Freezing tomato sauce
You could make a big batch of this roasted tomato sauce and freeze it for later!
Simply make as directed, and then cool completely.
For small batches, you can use an ice cube tray, fill it with the roasted tomato sauce, freeze until solid, and store it in a freezer-safe bag.
For larger batches, add to a plastic soup container and freeze until solid.
Keep for up to 3 months in the freezer!
Where to use roasted tomato sauce?
You can put this roasted tomato sauce anywhere you’d use marinara. Here are some great ideas:
- Great in Zucchini Lasagna Rolls, Italian Sausage and Mushroom Lasagna, or my Instant Pot Lasagna Soup.
- Air Fryer Chicken Parmesan or my Summer Chicken Parmesan with Zoodles.
- Meatball sub sandwich or a Mini Chicken Parmesan Meatball Subs.
- Smoked Mozzarella Pizza or my Parmesan Prosciutto Pizza.
- Mixed with stock and heavy cream for a perfect tomato soup!
- As a dip for appetizers such as my Air Fryer Pizza Hot Pockets or my Air Fryer Pasta Chips.
Storage and leftovers
Any leftover roasted tomato sauce can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place roasted tomato sauce in a microwave-safe bowl, covered loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More Italian-inspired recipes
- Looking for a fun appetizer? Try my Air Fryer Pasta Chips
- Need a hearty lunch? Try my Instant Pot Italian Beef Sandwich
- Want an appetizer spread for guests? Try my Ultimate Italian Antipasto Platter
- Craving something comforting? Try my Small Batch Italian Wedding Soup
Roasted Tomato Sauce
Ingredients
- 2 pounds roma tomatoes
- 1 sweet onion, peeled and quartered
- 2 tablespoons olive oil
- 4 tablespoons balsamic vinegar, divided
- 1 whole head garlic
- ¼ cup fresh basil leaves, lightly packed
- Kosher salt
- Black pepper
Instructions
- Preheat your oven to 425 degrees F and line a large baking sheet with foil. It will help keep the tomatoes from sticking to the pan.
- Add the tomatoes and onion to the pan and drizzle over 1.5 tablespoons of olive oil along with the balsamic vinegar.
- Sprinkle generously with salt and pepper and toss to combine.
- Slice the top off the head of garlic, making sure to leave it intact.
- Drizzle the remaining half tablespoon of olive oil over the garlic and wrap it tightly in foil. Place the garlic cut side up on the baking sheet.
- Roast for 35 minutes, or until the tomatoes are caramelized and the onions are golden brown.
- Remove the garlic from the foil and squeeze out the cloves. Be careful, it will be hot!
- Add the garlic cloves to a food processor, along with the roasted tomatoes, roasted onion, remaining two tablespoons of balsamic vinegar, and fresh basil.
- Puree to your desired consistency and season with salt and pepper to taste.
- Store the marinara sauce in an airtight container in the fridge for up to five days or in an airtight container in the freezer for up to three months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
