There’s really more than seven reasons why you should make homemade roasted garlic tomato sauce. But for the single reason alone our of pure deliciousness, you should be heading to the kitchen to whip out a few jars of this ridiculously easy recipe. We used to source high and low for the best tasting jarred or canned tomato sauce during the winter. Our Southern California weather and garden are kind to us when it comes to juicy tomatoes, but during the off-season or anytime we’re in a pinch and need a quick tomato sauce, we grab our go-to cans or jars.
Watch how easy this rock star tomato sauce is to make:
Sometimes we don’t have the luxury of only eating seasonally ripe tomatoes and turn to our quick and easy roasted tomato sauce that not only is delicious, it’s one of the best sauces you’ll ever make.
Roma tomatoes roasted to concentrate the flavors is why this sauce is so great. You can use mediocre tomatoes, roast them down to it’s purest tomato flavor, jar the tomatoes and you’ll have a superb stash of tomato sauce for anything you need to make. Pasta, pizza, soups, sauces and the possibilities to use this sauce are limitless.
There’s a ton of reasons why this sauce is so great, but here’s a quick list of 7 reasons why and then we’ll head to the kitchen and make another batch to stock up on for our next meal:
#1 – Mediocre tomatoes into amazing sauce: Even mediocre grocery store tomatoes can taste amazing. The roasting concentrates the flavors, so even if the tomatoes aren’t great straight-up flavorful, the roasted tomato sauce will give you a ton of the flavor that you’re looking for.
#2 – Make Shakshouka. Drunken eggs. Eggs Poached in Tomato Sauce. Whatever you want to call it, it is delicious, is one of our most favorite breakfasts, and the roasted tomato sauce couldn’t be a more perfect base sauce.
#3 – Too many tomatoes? It’s summer and your garden has too many tomatoes. Been there, done that, in fact it seems we do it every year. Springtime arrives and we plant way too many tomato plants. Summer comes and now we have more tomatoes than we can eat. Roast ’em up, blend them, and save the sauce for the near future. Here’s a great list of reader favorite recipes in the comments.
#4 – Fool proof: It is stupid easy to make and you’ll always be pleased with the results. Halve the tomatoes. Roast them. Blend them. To garlic or not to garlic is the question for only you to answer.
#5 – You don’t even have to blend it up. Use the roasted tomatoes for something other than sauce. The roasted tomato halves are pretty great on their own. Put a tomato or two alongside the morning’s scrambled eggs or topped on sliced of charred bread for an evening appetizer, yes please!
#6 – Our easy and favorite soup: Chop them up instead of blending and use instead of canned diced or stewed tomatoes. We love them in this delicious creamed corn and tomato soup inspired from our friend Gabrielle.
#7 – Make tons of zucchini noodles and add your homemade roasted tomato sauce. It’s a light, low carb meal that will satisfy you without all the fat.
#8 – Perfect little homemade gift. Pretty much everyone who cooks loves using tomato sauce in pasta, pizza, breakfast, brunch and more. The possibilities are endless so gifting a jar of this homemade sauce to a cook will be cherished! And definitely used!
These beauties are so delicious on their own, you don’t even have to make a sauce. Eat the roasted tomatoes for breakfast with eggs or as the perfect side dish.
diane and todd
Roasted Tomato Sauce Recipe with Garlic
Yield: about 4 cups
Total Time: 45 minutes
This sauce is so easy and addicting, you'll find yourself always making and stashing away a few jars for a hungry day. The roasting concentrates the flavors, so even if the tomatoes aren't great straight-up flavorful, the roasted tomato sauce will give you a ton of the flavor that you're looking for.
You can use as much garlic as you like and make what ever batch suits your cooking needs. We start with a basic 3 pound batch that makes about 2 (16 oz.) mason jars, equivalent to about 4 cups of tomato sauce. We usually like to roast them a little longer for darker for a more rich, smoky flavor. Make the sauce to your own taste and enjoy it on pasta, pizza, tomato soup and more.
- about 3 pounds (1365g) roma tomatoes, halved
- about 5-6 cloves of garlic, peeled
- olive oil for coating (about 1/4 cup-60ml)
- sea salt and fresh black pepper to taste
- Pre-heat oven to 425° F. If you have a Roast function on your oven, go ahead and use that mode. Just make sure to adjust cooking times to less. Roast the tomatoes to your preferred darkness.
- Lay parchment paper on sheet pan and place all tomatoes cut side up. Add garlic. Coat the tomatoes and garlic with salt and pepper. Drizzle olive oil on top of tomatoes and garlic.
- Roast tomatoes for about 25-30 minutes, or until the tomatoes are roasted and slightly brown or charred on edges. Allow to cool.
- At this point you can use the roast tomatoes halves as a side dish (great alongside scrambled eggs or as appetizers on grilled bread) or jar the tomatoes like this in large chunks or blend the tomatoes and garlic very quickly to your desired texture. Add the tomato sauce to jars and follow these sterilization guidelines.
- Use the sauce for pasta, pizza, soups and more.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.