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oven roasted tomato pasta sauce in jars of different sizes with a spoon and sauce spill on a white timber background with garlic, basil and tomatoes

Oven Roasted Tomato Pasta Sauce

A rich, flavour packed tomato sauce made in one tray. Roast, blend, and use for pasta, pizza, or dipping. Freezer friendly and easy to make in bulk.
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Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Course: Sauces
Cuisine: Italian-inspired
Keyword: homemade tomato sauce, oven roasted tomato sauce, Pizza Sauce, tomato pasta sauce
Servings: 6 to 7 cups
Author: Kate Brodhurst

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

  1. MEASUREMENTS
    We use Australian metric measurements. 1 teaspoons equals 5ml, 1 tablespoon equals 20ml and 1 cup equals 250ml.
  2. 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.
  3. TEXTURE
    Blend smooth or leave slightly chunky depending on how you like it. I leave mine mostly smooth with some chunks for texture.
  4. 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).