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Large mason jar of homemade roasted garden tomato sauce sits on wooden board. Wooden spatula spoon, fresh herbs, and tomatoes also sit on board. Large stainless steel pot and olive oil bottle in partial view in background.
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Roasted Garden Tomato Sauce

Want to preserve your garden tomato harvest? This easy roasted tomato sauce is made with garlic, onions, fresh herbs, and balsamic vinegar. It's perfect for pizza and pasta, or freezing for later.
Course Condiment
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 5 cups
Author Jessica

Equipment

  • 2 large baking sheets
  • 1 large mixing bowl
  • Immersion blender
  • 1 large sauce pot

Ingredients

  • 4-5 pounds garden tomatoes quartered, or cut into chunks
  • 2-3 small onions quartered
  • 1-2 whole heads garlic
  • 2 tbsps. olive oil
  • 1/4 cup fresh herbs, like basil, oregano, rosemary, and thyme roughly chopped
  • 1-2 tbsps. balsamic vinegar
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425°F. Add tomatoes, onions, and whole head of garlic to one or two large baking sheets. Drizzle with olive oil and season with salt and pepper.
  • Roast 40–50 minutes, stirring once or twice, until tomatoes and onions are very soft.
  • Allow to cool slightly. Then, squeeze garlic cloves from peel.
  • Transfer roasted mixture to a large mixing bowl. Use an immersion blender to blend until smooth, or leave slightly chunky.
  • Transfer mixture to a large saucepan and add fresh herbs and balsamic vinegar. Simmer uncovered for 20–30 minutes, or until sauce reaches desired consistency. Adjust seasonings, as needed.
  • Serve immediately, or cool completely and refrigerate or freeze in portions.

Notes

Freezer Instructions: Cool completely. Store in freezer-safe containers or bags. Thaw overnight in the fridge and reheat on the stovetop. Use within 3-6 months for best quality.