Roasted Tomato Sauce

Yield: 4 cups


  • ¼ cup olive oil
  • 4– 6 cloves of garlic, roughly chopped
  • 1 shallot, diced
  • 3 lbs. ripe (med-large) tomatoes, cored and cut in half
  • 1 tablespoon fresh oregano
  • 2 tablespoon fresh basil, chopped
  • 2 teaspoons salt (or to taste)
  • 2 teaspoons ground pepper (or to taste)
  • 1-3 teaspoon sugar (according to taste)
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  1. Pre-heat oven to 400 F
  2. Drizzle a large, rimmed baking sheet with olive oil. Sprinkle with garlic and shallot.
  3. Place the sliced tomatoes cut side-down on the sheet pan and roast 30 minutes.
  4. Add the oregano, basil, and sugar and roast 10 more minutes, or until skins have lifted off the tomatoes.
  5. Let cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher, or for a smooth texture you could use a food processor or blender. Season with salt and pepper.
  6. Enjoy with your favorite pasta!