Quick and Easy Oven Roasted Tomato Sauce

By | June 16, 2011
Oven Roasted Tomato Sauce

I have been trying lately to seriously limit my use of canned goods because of BPA, however that has been hard with tomatoes.  I tend to use a lot of canned tomato products since my garden tomatoes never seem to last until the next harvest.  I have a yummy oven roasted tomato sauce recipe, but I usually don’t make it very often due to the mess and time involved.  In the past, after the tomatoes have roasted, I ran the whole pan through a juicer to extract the yummy sauce.  Messy, Messy, Messy!

Since getting my Vitamix, it has made making my oven roasted tomato sauce much easier.   With no mess and no fuss, I get a wonderfully rich sauce even when I have started with bland grocery store tomatoes.  The beauty of this recipe is that you can use what you have and adjust it to your tastes.  I have made it with cherry tomatoes, as well as the wonderfully multi-colored heirloom tomatoes.  It’s all good!

Oven Roasted Tomato Sauce Recipe

  • 5 lbs of tomatoes (or whatever you have.  I don’t usually weigh them, I just fill up the pan.)
  • 1-2 onions, diced
  • 2-4 cloves garlic, peeled and coarsely chopped
  • 1 tsp each basil and oregano (more if using fresh)

Preheat your oven to 400 degrees.  Wash, core, and quarter your tomatoes.  Put your tomatoes, onions, and garlic in a large roasting pan.  Roast until all the liquid has cooked out of the tomatoes.  Stir every 30 minutes or so.  Depending on how watery your tomatoes are, this may take 1 1/2  to 2 hours.  Allow to cool slightly, add 1 tsp each of basil and oregano,  and then blend until smooth.  (If you don’t have a high-speed blender like the Vitamix or Blendtec, you may need to add a little water to get it started.)  Use immediately or freeze.

oven roasted tomato sauce recipe

I love to serve this on my homemade sourdough noodles topped with sauteed onions, green peppers, mushrooms and freshly grated parmesan. Yum-O!

4 thoughts on “Quick and Easy Oven Roasted Tomato Sauce

  1. Cheryl W.

    I am definitely trying this recipe. I have to watch my sugars, carbs, and additives. This would be perfect to pair with my meatloaf.

  2. Natalie J Vandenberghe

    I was glad to find this recipe. Maybe I’ll be able to use the last of the tomatoes from our garden. It sounds delicious–thanks for sharing!

  3. Pingback: Healthy Weekly Meal Plan – August 26, 2012 - Healthy Kitchen Guide

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