Easy, Homemade Roasted Tomato Sauce


I’ve got a ton of tomatoes in my garden and love canning them. But it takes an awful lot of tomatoes to make canning worthwhile, in my opinion. So, when I have too many tomatoes to eat, but not enough to can, I need something to do with them or the spoil.

Enter – Homemade Roasted Tomato Sauce!!



Easy, Homemade Roasted Tomato Sauce
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  • Fresh tomatoes, preferably Romas, but cherry tomatoes and big tomatoes work well too.
  • Garlic to taste, 5-6 cloves
  • Fresh basil
  • Coarse sea salt
  • Freshly ground pepper


  1. Preheat oven to 425 degrees.
  2. Wash tomatoes and cut them in half (or quarters for large tomatoes) - leave cherry tomatoes whole.
  3. Put tomatoes on a cookie sheet.
  4. Peel garlic cloves and place them whole on the tomatoes.
  5. Tear fresh basil into small pieces, add to the cookie sheet.
  6. Add salt & pepper.
  7. Bake for 1 - 1 1/2 hours.
  8. After they have roasted, let the tomatoes cool a bit.
  9. Put them in a blender and blend until smooth.
  10. Season with more salt & pepper to taste.
  11. Enjoy on your favorite pasta.

This sauce results in a rich, creamy pasta sauce. It’s awesome as a quick, meatless lunch, or great to use as a base for any sauce. After we’ve eaten a serving, I bag the leftovers up and freeze for another day!

I think this sauce would be fabulous to make in large batches to can. I haven’t tried that yet though, because it requires busting out the pressure canner – something I have never tried without my Mama present.  😉


Linking up: Eat, Make, Grow; Simple Lives Thursday; Monday Barn Hop; Fat Tuesday; Frugal Days, Sustainable Ways; Healthy2day Wednesday;


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  1. I pin this for future dinners. I also don't have enough to can thanks to the deer. But I do have enough for this thanks.
  2. I've never made a "roasted" tomato sauce and it sounds wonderful! Roasted anything is better than the raw! :) Beautiful sauce and I'm sure absolutely delicious!
  3. I pressure canned for the first time ever last week. Easy-peasy!! Take the leap- if you know how to safely water bath can, you can safely pressure can.
  4. Tomatoes and tomato sauce can be canned in a waterbath canner as they have enough acid in them to be safe. Just be sure to add lemon juice (2-3 Tablespoons per quart) to each jar before placing lid and adding to your canner. Pressure canning is not hard once you get past the first-time fear. Pressure canners today are very safe. I actually enjoy pressure canning more than waterbath canning, and love putting up soups for the fall and winter.
    • I do a lot of waterbath canning, but rarely pressure canning. I need to bite the bullet and give it a shot. My MIL gave me a pressure canner not too long ago. Maybe I'll whip it out this week!
      • If you use a waterbath canner, add 2-3 tbs lemon juice concentrate to each quart and process for at least 45, more then higher over sea level you are, I believe! Good luck. I froze mine in glass quart jars and it worked well!

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