You only need 5 ingredients to make roasted tomato sauce at home, which can be used to make spaghetti, pizza, and more! It’s bright, bold, and flavor-packed.

Use this roasted tomato marinara in veggie lasagna, tofu bolognese, or baked gnocchi!

A plate of spaghetti topped with rich roasted tomato sauce and garnished with fresh basil, served with a fork on a red surface.

This roasted tomato sauce is bright, bold, and packed with slow-roasted umami flavor (all with just 5 simple ingredients). No peeling, no stovetop simmering, no fuss. Just throw everything on a pan and let the oven do the work.

We’ve made a lot of sauces over the years, and this one’s earned a spot in our regular rotation. It’s perfect for homemade pasta nights, a clean-ingredient pizza base, or whenever you need a sauce that actually tastes like tomatoes.

Assorted whole and halved tomatoes with garlic cloves arranged on a baking sheet, sprinkled with black pepper and glistening with oil—perfect for making a rich, flavorful roasted tomato sauce.

Plate of spaghetti with roasted tomato sauce and basil on a red table, surrounded by fresh tomatoes, a bowl of extra sauce, and a glass of water.

Key Ingredients

Just five ingredients, and you will never buy store-bought again! This is just an overview. Jump to the recipe card for the full quantities.

Tomato: Any variety will do (read more about tomato varieties here).
Garlic: Fresh garlic is best, but minced garlic could be used too! MMM, roasted tomato garlic sauce is the best!
Olive Oil: The oil helps ensure the tomatoes are roasted thoroughly to release all the wonderful sweetness. Plus, it keeps the recipe vegan.
Basil: Tomatoes and basil are a match made in heaven, and it was a no-brainer to add them to the sauce.

A baking tray lined with parchment paper holds halved and whole tomatoes, cherry tomatoes, and garlic cloves, all seasoned with salt and pepper—perfect for making a flavorful roasted tomato sauce.

Oven-roasted magic: Roasting brings out the natural sweetness and depth in the tomatoes.
Clean ingredients: This is a naturally sweetened, dairy-free, gluten-free, vegan sauce made with whole foods.
Freezer-friendly: Batch it now, enjoy it all winter.

Tips from the test kitchen

Tomatoes burning or sticking? Add a splash of water to the pan mid-roast.

Too watery? Blend less or strain slightly. Riper tomatoes = juicier sauce.

Want it thicker? Strain after blending or let it reduce in a pan for a few minutes.

Blending tip: A high-powered blender gives the smoothest finish, but a food processor works too.

Plates of spaghetti with roasted tomato sauce and basil leaves are on a red table, alongside fresh tomatoes and glasses of water.

Use it in…

Easy Vegetarian Baked Ziti (Veggie-Packed!)

1 hour

Stuffed Zucchini Ravioli

1 hour

Easy Roasted Veggie Pizza

40 minutes

Easy Vegetarian Lasagna Recipe (No Ricotta!)

1 hour 10 minutes

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5-Ingredient Oven Roasted Tomato Sauce

By: Sarah Bond

Prep: 15

Cook: 30

Total: 45

Servings: servings

Make roasted tomato sauce at home with just 5 ingredients! This bold, flavorful sauce is perfect for pasta, pizza, and more.

Ingredients

▢ 3 lbs tomatoes, any variety, 1360 g
▢ 6 cloves garlic, whole in their skin
▢ 3 Tbsp olive oil, 45 mL
▢ ½ tsp each salt and pepper
▢ 2 Tbsp fresh basil
▢ Optional: hardy herbs like rosemary, thyme, or oregano*

Instructions

Prep: Preheat oven to 450°F (232°C). Prep 3 lbs tomatoes (cut large tomatoes into chunks, leave any cherry tomatoes whole. Add tomatoes and 6 cloves garlic to a parchment or aluminum-lined baking sheet. Drizzle with 3 Tbsp olive oil, and sprinkle with ½ tsp each salt and pepper, tossing around to evenly coat everything. Turn all tomatoes cut side down.
Bake: Bake for 30 to 45 minutes, or until tomatoes blister and turn brown. If you notice the tray smoking, add a touch of water to the pan.
Blend: Add roasted tomatoes to a food processor. Squeeze the garlic out of their papery skins and add them to the food processor as well, along with 2 Tbsp fresh basil. Blitz until combined.
Taste: Taste the roasted tomato sauce and add more salt and pepper as needed.

Notes

Fridge Storage: Store in an airtight container for up to 5 days.

Freezer Storage: Freeze in baggies or containers for up to 3 months—just thaw and stir well before using (it may separate slightly but will come back together when warmed).

Nutrition

Nutrition information is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!