How to Make Roasted Tomato Sauce

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Prep Time 15

Cook Time 1

Ripe tomatoes any variety; paste tomatoes like Roma or Amish Paste give a thicker sauce
Olive oil for drizzling
Salt to taste
Black pepper to taste
Garlic cloves smashed (optional)
Bottled lemon juice or citric acid only if canning — see notes

Preheat the oven to 400°F.
Halve or quarter the tomatoes, depending on size. No need to peel or seed.
Spread the tomatoes cut-side up on a rimmed sheet pan in a single, crowded layer. Tuck in garlic cloves if using.
Drizzle with olive oil and season with salt and pepper.
Roast for 45–60 minutes, until collapsed and browned at the edges, even lightly charred in spots. Rotate pans halfway through if roasting more than one at a time.
Once cool enough to handle, blend the tomatoes (skins, seeds, and all) until smooth, with an immersion blender directly in a pot, or in batches in a countertop blender.
If the sauce is thinner than you'd like, simmer uncovered on the stovetop, stirring occasionally, until it reaches your desired thickness.

To freeze: Cool completely, pack into freezer-safe containers or wide-mouth freezer jars, leaving 1 inch headspace. Keeps about 1 year.