💡 At a Glance
- •The Sauce: A rich, vegan oven-roasted tomato sauce packed with fresh herbs, onions, and garlic.
- •Quick & Easy: Super fast prep for easy weeknight cooking, and the ultimate way to use up fresh summer tomatoes.
- •How It’s Made: The tomatoes roast in the oven to bring out their sweet flavor, then get blended and simmered to perfection in your Thermomix®.
A true go-to sauce for every occasion: My oven-roasted tomato sauce is about to become your new kitchen favorite!
Whether you use it as a hearty pasta sauce, a flavorful pizza base, or spooned over roasted veggies, this homemade tomato sauce is insanely versatile and crazy delicious. 🙂
In this simple step-by-step recipe, I’ll show you just how effortlessly you can whip up this rich, mouthwatering tomato sauce right in your Thermomix® with barely any prep work!
Why You’ll Love This Roasted Tomato Sauce:
- It’s super quick, easy, and pairs wonderfully with so many dishes.
- Naturally vegetarian and vegan.
- A healthy, delicious alternative to store-bought jarred sauce.
- Perfect for pasta night, homemade pizza, or roasted veggies.
- A total hit with the whole family (picky eaters included!).
- A cozy, flavorful go-to for busy weeknight dinners.
- The ultimate way to use up fresh, seasonal garden tomatoes.
- Super simple and completely beginner-friendly.
My Best Tips for Success
Use ripe tomatoes: For the richest flavor, pick tomatoes that are nice and ripe, but not overly soft.
Good olive oil: A high-quality extra virgin olive oil really makes this simple sauce shine.
Switch up the herbs: Feel free to customize the herbs to your taste! Fresh rosemary or oregano are fantastic additions.
Add some heat: Want a little kick? Sprinkle in some crushed red pepper flakes or a pinch of cayenne.
Prep ahead: You can prep and slice the tomatoes a day in advance—just store them in the fridge until you’re ready to roast.
Can You Make This Sauce Ahead of Time?
Prep Ahead: You can prep the tomatoes on your sheet pan the day before! Just cover and keep them in the fridge until ready to roast.
Storage: The finished sauce will stay fresh in an airtight container in the fridge for about 4 to 5 days.
Freezing: Want to keep it longer? Store the sauce in freezer-safe containers and freeze for up to 4 months. It thaws beautifully!
Delicious Variations
Add Some Heat: Toss in a pinch of red pepper flakes, cayenne pepper, or diced fresh chilis for a nice spicy kick.
Sweetness: Swap the brown sugar for honey or agave nectar if you prefer a natural sweetener.
Acidity: A splash of balsamic vinegar gives the sauce a wonderful extra pop of flavor and brightness.
Herbs: Feel free to experiment with fresh or dried herbs like rosemary, oregano, thyme, or lots of fresh basil.
Veggies: Roast other favorite veggies right alongside the tomatoes—onions, garlic cloves, bell peppers, or zucchini all taste incredible in this!
What to Serve with This Tomato Sauce
Pasta: Whether you love spaghetti, penne, or fettuccine, this sauce brings a delicious, cozy flavor to any noodle.
Rice: Stir it into cooked white or brown rice for a super quick and easy weeknight side dish.
Veggies: Spoon it over grilled or roasted veggies like zucchini, eggplant, or bell peppers.
Meat & Seafood: This rich sauce pairs amazingly well with grilled chicken, pork chops, or roasted fish.
Bread: It doubles as a fantastic dip for warm crusty bread, garlic bread, or a fresh baguette!
What You’ll Need for Oven-Roasted Tomato Sauce
- Ripe tomatoes
- Salt
- Black pepper
- Brown sugar
- Yellow or red onion
- Garlic cloves
- Fresh basil
- Olive oil
- Fresh thyme sprigs
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make Oven-Roasted Tomato Sauce
Instructions:
Start by preheating your oven to 425°F (220°C) and lightly brushing a baking sheet with olive oil.
Wash the tomatoes, pat them dry, and cut them in half (or quarter them if they’re on the larger side). Be sure to cut out the core and stems.
Place the tomatoes cut-side up on the baking sheet.
Season with salt and pepper, then sprinkle with brown sugar.
Next, peel and quarter the onion, and peel the garlic cloves.
Pick the basil leaves off the stems and add everything to the mixing bowl. Chop 5 sec / speed 5.
Scrape down the sides of the bowl with a spatula and chop again for 2 sec / speed 5. Add the olive oil and mix 10 sec / speed 3.
Spoon the herb-oil mixture evenly over the tomatoes.
Finally, top with the fresh thyme sprigs.
Place the baking sheet on an oven rack and roast for about 1 hour, until the tomatoes start to turn golden and caramelize around the edges.
Discard the thyme sprigs, then transfer the tomatoes along with all their juices into the mixing bowl.
Purée 40 sec / speed 8, then finish cooking for 10 min / 100°C (212°F) / speed 2.
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Happy cooking!
If you loved this quick and easy **oven-roasted tomato sauce**, you’ll definitely want to check out my Tuna Tomato Pasta Sauce, too! 🙂
Best,
Christoph
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Oven-Roasted Tomato Sauce
Click stars to rate now
Zutaten
- 1,2 kg ripe tomatoes
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp brown sugar
- 1 onion
- 4 garlic cloves
- 1 Handvoll fresh basil
- 30 g olive oil
- 3 thyme sprigs
Zubereitung
- First, preheat your oven to 220 °C conventional heat and lightly brush a baking sheet with oil.
- 1,2 kg ripe tomatoesWash and pat the tomatoes dry. Cut them in half (or quarters if they’re on the larger side) and cut out the core. Arrange the tomatoes cut-side up on your baking sheet.
- 1 tsp salt, ½ tsp black pepper, 1 tsp brown sugarSeason generously with salt, pepper, and a sprinkle of brown sugar.
- 1 onion, 4 garlic cloves, 1 Handvoll fresh basil, 30 g olive oilNext, peel and quarter the onion, and peel the garlic cloves. Pluck the basil leaves from the stems and pop everything into the mixing bowl. Chop 5 sec / speed 5. Scrape down the sides of the bowl with the spatula and chop again for 2 sec / speed 5. Add the olive oil and mix for 10 sec / speed 3.
- Spoon the herb-and-oil mixture evenly over the tomatoes.
- 3 thyme sprigsFinally, lay the thyme sprigs right on top.
- Pop the baking sheet into the oven and roast for about 1 hour, until the tomatoes start to get a lovely roast on them.
- Remove and discard the thyme sprigs, then transfer the tomatoes along with all those delicious juices into the mixing bowl. Purée 40 sec / speed 8, then cook for 10 min / 100 °C / speed 2 to finish it off.
Oven-Roasted Tomato Sauce
Click stars to rate now
Zutaten
- 1,2 kg ripe tomatoes
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp brown sugar
- 1 onion
- 4 garlic cloves
- 1 Handvoll fresh basil
- 30 g olive oil
- 3 thyme sprigs
Zubereitung
- First, preheat your oven to 220 °C conventional heat and lightly brush a baking sheet with oil.
- 1,2 kg ripe tomatoesWash and pat the tomatoes dry. Cut them in half (or quarters if they're on the larger side) and cut out the core. Arrange the tomatoes cut-side up on your baking sheet.
- 1 tsp salt, ½ tsp black pepper, 1 tsp brown sugarSeason generously with salt, pepper, and a sprinkle of brown sugar.
- 1 onion, 4 garlic cloves, 1 Handvoll fresh basil, 30 g olive oilNext, peel and quarter the onion, and peel the garlic cloves. Pluck the basil leaves from the stems and pop everything into the mixing bowl. Chop 5 sec / speed 5. Scrape down the sides of the bowl with the spatula and chop again for 2 sec / speed 5. Add the olive oil and mix for 10 sec / speed 3.
- Spoon the herb-and-oil mixture evenly over the tomatoes.
- 3 thyme sprigsFinally, lay the thyme sprigs right on top.
- Pop the baking sheet into the oven and roast for about 1 hour, until the tomatoes start to get a lovely roast on them.
- Remove and discard the thyme sprigs, then transfer the tomatoes along with all those delicious juices into the mixing bowl. Purée 40 sec / speed 8, then cook for 10 min / 100 °C / speed 2 to finish it off.
