This oven roasted tomato pasta sauce is rich and full of flavour. Everything roasts in one tray, which builds depth without extra work. You get a thick sauce that works for pasta, pizza, and more. It freezes well, so you always have a batch ready to go.
What is oven roasted tomato pasta sauce
This is a simple tomato sauce made by roasting fresh tomatoes, onion, and garlic with olive oil, balsamic vinegar, and a few pantry spices. Everything cooks until soft and lightly charred, then gets blended to your preferred texture. It gives you a rich, concentrated sauce with minimal effort, perfect for pasta, pizza, and more.
Why you’ll love this roasted tomato pasta sauce
- Big flavour with minimal effort. The oven does the work
- One tray. Less mess, easy cleanup
- Uses ripe or over ripe tomatoes. No waste
- Thick, rich sauce without hours on the stove
- Works for pasta, pizza, dipping, and more
- Freezer friendly. Batch once, use for weeks
- Easy to adjust. Make it smooth or leave it chunky
Ingredients needed
- Tomatoes – The base of the sauce. Use whatever you have that needs using up. Ripe or over ripe is perfect. Roma, truss, cherry, heirloom, it all works
- Onions and Garlic – Add sweetness and depth as they roast. I love using red for extra colour and sweetness but brown or white onions work just as well.
- Olive Oil and Balsamic Vinegar – Helps everything roast well and add richness with a slight tang
- Brown Sugar – Balances acidity and enhances natural sweetness
- Paprika, Oregano, Chilli Flakes, Salt and Pepper – Build flavours, warmth, and a touch of heat (chilli is optional)
- Fresh Basil (optional) – Blended through at the end for a fresh finish.
How to make oven roasted tomato pasta sauce
This tomato pasta sauce is as easy as it gets. Everything goes into one tray, then the oven does the work.
- Preheat your oven to 200C (180C fan forced).
- Add the tomatoes, onions, and garlic to a large roasting tray.
- Pour over the olive oil and balsamic vinegar, then sprinkle over the sugar, spices, salt, and pepper. Toss everything well so it is evenly coated.
- Roast for 40 to 45 minutes, until the vegetables are soft and lightly charred and liquid has formed in the base.
- Remove from the oven and let it cool slightly.
- Transfer to a food processor, Thermomix, or blender. Add the basil if using, then blend to your desired consistency
- Divide into containers, jars, ice-cube trays or zip-lock bags and use straight away, or store for later.
Tips for oven roasted tomato pasta sauce
- Use ripe or over ripe tomatoes: Even really soft ones work well here. Great way to use them up with no waste
- Adjust the chilli to your taste: Start small if you prefer less heat
- Blend to suit your preference: Leave it slightly chunky or go smooth
- Taste after blending: Add a little extra salt or sugar if needed
- Let it cool before storing: Helps keep the flavour and texture right
Serving suggestions
Use this straight from the jar or container for an easy pasta dinner. Toss through your favourite pasta with a good handful of parmesan. It also works well as a pizza sauce, spread over your base before adding toppings. Serve it warm as a dipping sauce with arancini, mozzarella sticks, or crusty bread. You can also spoon it over grilled chicken, chicken parmi or meatballs for a quick, flavour packed meal.
When ready to use from frozen, thaw the sauce first, then heat on the stove until hot. If it feels too thick, add a little pasta water to loosen it. If you want it thicker, let it simmer for 15 to 20 minutes to reduce.
If you’re short on time, I also have a quick 5 minute pizza pasta sauce. It’s perfect when you need something fast but still full of flavour.
Storage
Fridge
Store in an airtight container in the fridge for up to 5 days
Reheat
Heat on the stove over medium heat until warmed through, or microwave in short bursts, stirring in between
Freezer
Freeze in containers, zip-lock bags or ice cube trays for easy portions. Keeps well for up to 6 months. Thaw in the fridge overnight or reheat straight from frozen.
Frequently asked questions
Can I use any type of tomatoes?
Yes. Use whatever you have. Roma, cherry, truss, heirloom, even really soft ones. The riper they are, the better the flavour
Do I need to peel the tomatoes first?
No. Everything gets blended, so the skins break down into the sauce
Do I have to add chilli flakes?
No. I like a bit of heat, so I add them. You can leave them out for a more classic style sauce, or add as much as you like to suit your taste.
Can I use this as a pizza sauce?
Yes. It works perfectly as a pizza base sauce. Just spread it straight onto your dough. This is one of my favourite ways to use the sauce! Your pizza will thank you, trust me 🍕
Can I make this ahead of time?
Yes. It keeps well in the fridge and freezes well for later use
This is one of those recipes you’ll come back to again and again. Simple, reliable, and full of flavour. If you make it, leave a comment and let me know how you used it.
More Italian inspired recipes
- Garlic bread with brown butter and roasted garlic
- Bruschetta Salad
- The best 5 minute tomato pasta sauce
- Easy spinach and ricotta ravioli – this is the perfect sauce for this pasta
Oven Roasted Tomato Pasta Sauce
Ingredients
- 1.5kg ripe or over ripe tomatoes, halved or quartered, core removed
- 3 onions, cut into thick wedges
- 2 heads garlic, cloves peeled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons brown sugar
- 2 teaspoons sweet paprika
- 2 teaspoons dried oregano
- 1 ½ teaspoons sea salt
- ½ teaspoon cracked black pepper
- ½ – 1 teaspoon dried chilli flakes, adjust to taste (optional)
- ⅓ – ½ cup fresh basil (optional)
Instructions
- Preheat your oven to 200℃ (180C fan forced). Add the tomatoes, onions, and garlic to a large roasting tray. Drizzle over the olive oil and balsamic vinegar, then sprinkle over the brown sugar, paprika, oregano, salt, pepper, and chilli flakes. Toss everything well so it is evenly coated.
- Roast for 40 to 45 minutes, until the vegetables are soft, lightly charred, and liquid has formed in the tray.
- Remove from the oven and allow to cool slightly, or completely if preferred.
- Transfer everything to a food processor, Thermomix, or blender. Add the fresh basil if using, then blend to your desired consistency.
- Divide between containers, jars, or freezer trays and use as needed.
Notes
- MEASUREMENTS
We use Australian metric measurements. 1 teaspoons equals 5ml, 1 tablespoon equals 20ml and 1 cup equals 250ml. - TOMATOES
Use any type you have. Ripe or over ripe gives the best flavour. I used a mix of tomatoes (Roma & truss), as they were heavily reduced at the green grocer due to being so ripe, which is perfect for this recipe. - TEXTURE
Blend smooth or leave slightly chunky depending on how you like it. I leave mine mostly smooth with some chunks for texture. - SPICENESS (OPTIONAL)
Adjust chilli flakes to suit your taste. Leave out for a traditional tomato pasta sauce or add as little or extra as you like if you like things spicy (like I do).
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