Let’s talk about the tomato avalanche that hits at the end of summer. You’ve made the caprese. You’ve eaten the BLTs. And now? You need a recipe that works harder—something simple, delicious, and freezer-friendly that doesn’t taste like an afterthought.
This roasted balsamic tomato sauce has been in my back pocket for years, and it never lets me down. I’ve been sharing whole-food recipes for nearly two decades, and trust me—this one’s a keeper. Roasting the tomatoes concentrates their flavor, and that little pour of balsamic? “Chef’s Kiss” It’s like giving your sauce a little black dress moment.
I love freezing jars of this to have on hand all year—it makes dinner feel effortless and special at the same time. And the best part? Even picky eaters go back for seconds. You’ll want this recipe in your rotation. Trust me.
Roasted Tomato Sauce Ingredients
- Tomatoes - You could use any kind of tomatoes, really. I like to use a combination of a couple different kinds to give the sauce some depth. Smaller tomatoes, like cherry and grape tomatoes, give the sauce extra sweetness.
- Onion
- Garlic cloves
- Olive oil - I don’t recommend extra-virgin for this. You could also use avocado oil.
- Balsamic vinegar
- Sea salt
- Black pepper
- Tomato paste
- Fresh basil - use dried if fresh is hard to come by
- Chicken or vegetable broth
What are the best sheet pans for roasting?
Speaking of pans, my favorite roasting pans are the Nordicware sheet pans on Amazon. They're sturdy, and they don't scratch as easily when you're using pizza cutters or knives on them. (P.S. Don't waste your money on the Martha Stewart ones. Just trust me.)
What kind of tomatoes are good for homemade tomato sauce?
Roma tomatoes tend to be the top pick for homemade tomato sauce because they have less water than other types of tomatoes which results in a thicker, heartier sauce. Here's a guide that explains the differences among tomatoes: The Difference Between Tomatoes.
I like use a mixture of tomatoes, though -- mostly Romas, some on the vine, and some small cherry or grape tomatoes for extra sweetness. You could use all of the same kind, too.
How to Roast Tomatoes for Sauce
- Spread the tomatoes, onions, and garlic on a large sheet pan. Use two sheet pans if you need extra space.
- Drizzle with the oil and vinegar and sprinkle generously with salt and pepper.
- Roast at 450F for 25-30 min or until the tomatoes and other vegetables have golden brown, caramelized spots.
How to make Roasted Tomato Sauce
After roasting it's just a matter of simmering and blending everything together with some chicken broth, tomato paste (for extra body), and fresh basil.
Add the chicken broth in halves so you can customize how thick you'd like it. If you roasted your vegetables for longer, there will be less liquid in them and you may need more chicken broth.
Yum, right? This homemade roasted tomato sauce is so, so good.
I add an extra splash of balsamic and extra-virgin olive oil at the end to boost those flavors and add some richness.
I have a pasta-obsessed kid who begged me to make some noodles for my pic so she could eat them afterward. (I see what you're doing, kid. haha)
How to store homemade tomato sauce
DO NOT try to preserve this recipe using steam or pressure canning methods. You need special recipes for that, and this one isn't one of those. I don't want you to end up with botulism.
If you're interested in learning how to preserve tomato sauce (not THIS sauce), here's a good reference: Canning Tomato Products Safely.
You've got two options for storing this particular recipe:
- Store it in the fridge for about a week.
- Freeze it. This sauce freezes beautifully! You can freeze it in mason jars, freezer-safe deli containers (I love these!), or zip-top freezer bags. Just save a little space in whatever container you use so you don't end up with broken or leaky containers from the expanding liquid.
I hope you enjoy this delicious roasted tomato sauce! Throw this homemade marinara on gluten-free pasta or on a pile of zoodles! Or use it in any baked pasta casserole or any other dish that calls for marinara.
If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Easy Roasted Balsamic Tomato Sauce
Pull some of those garden tomatoes out and roast them into the best tomato sauce you've ever had! You can use the sauce on pasta or pizza. It even freezes well!
Ingredients
- 5 pounds tomatoes cored and quartered (see note)
- 1 small onion, halved and sliced thinly
- 6 large garlic cloves, peeled
- 4 Tablespoons olive oil
- 4 Tablespoons balsamic vinegar
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked pepper
- 2 Tablespoons tomato paste
- 1 bunch fresh basil (about 12 leaves) or 2 teaspoons dried basil or Italian seasoning
- 1 cup chicken or vegetable broth (if needed, to adjust texture)
Instructions
- Preheat oven to 450 degrees F.
- Place tomatoes on two rimmed baking sheets. Scatter onion and garlic cloves over the top. Drizzle olive oil and vinegar over the vegetables, then sprinkle the salt and pepper.
- Using your hands, toss until everything is coated and spread vegetables evenly on the pans.
- Roast for 25-30 minutes or until tomatoes and onions are tender and have begun to brown or blacken slightly. Stir once or twice during roasting and rotate pans halfway through.
- Transfer roasted vegetables to a large saucepan. (Or store, covered, in the fridge for up to 4 days until you're ready to finish the sauce.)
- Add tomato paste, basil, and half of the chicken broth. Cook over medium heat and stir to incorporate the tomato paste.
- Puree the vegetables using an immersion blender or working in batches with a blender. (Hopefully you have an immersion blender. It's such a lifesaver in times like these.) Add more chicken stock to reach the consistency you want.
- Let the sauce simmer over medium-low heat for about 5 minutes.
- Transfer to freezer safe containers and freeze. Or use it right away. It'll keep in the fridge for about a week.
Notes
Nat's Note: I recommend using mostly Roma tomatoes, but using a variety of tomatoes gives this sauce a more rounded flavor. Adding some sweet grape or cherry tomatoes is nice, too!
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