There’s something magical about the way tomatoes transform in the oven. This roasted tomato recipe is rich, deeply caramelized, and bursting with umami. It's the kind of slow-cooked flavor you crave in the summer when tomatoes are at their peak.
Think of this as part sauce, part spread, like a cross between a classic roasted tomato sauce and a sun-dried tomato paste. It’s thick, spoonable, and packed with flavor, perfect for slathering on pizzas, swirling into pasta, or using as a condiment for sandwiches, burgers, or grain bowls.
Best of all? It’s incredibly simple. You toss everything into a baking dish, let the oven do the work, and end up with something that tastes like you fussed for hours.
Why You’ll Love This Recipe
- Simple, clean ingredients
- Deep, concentrated tomato flavor
- Customizable texture: blend it, mash it, or leave it chunky
- Make ahead friendly: stores beautifully in the fridge or freezer
- Versatile: use it as a sauce, spread, or condiment
Ingredients You’ll Need
- Fresh tomatoes: Use anywhere from 1½ to 2 pounds of ripe, juicy tomatoes. Roma, cherry, heirloom, or vine-ripened all work beautifully.
- Garlic: 12 cloves sounds like a lot, but the slow roast mellows them into sweet, buttery perfection. Feel free to reduce to 6–8 cloves if you prefer less intensity.
- Salt: A good pinch (½ teaspoon) draws out moisture and enhances flavor. Flaky salt or sea salt adds a nice finish to the finished sauce.
- Olive oil: Use a good-quality extra virgin olive oil since it’s one of the main flavor carriers. A peppery or fruity oil adds complexity.
- Oregano: Fresh oregano gives it a herbaceous edge, but dried works too. Add it midway through to ensure the flavor doesn't get lost during the roasting process.
Tips & Tricks
- Avoid watery tomatoes: Roma, plum, cherry or grape tomatoes work best if you want a thicker sauce. If using juicy tomatoes like heirlooms, expect a saucier finish but still delicious!
- Don’t skip the mash: After the first roast, gently mash the tomatoes to release hidden juices. Carefully...the tomatoes will squirt!
- Double it: This sauce freezes well, so make extra if you have tomatoes to use up.
- Use a shallow dish: More surface area = more caramelization = better flavor.
- Adjust to taste: Add chili flakes for heat, or a splash of balsamic vinegar at the end for extra depth.
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How to Use It
This sauce is incredibly versatile. Here are a few ways I love to use it:
- Spread on pizza as a roasted tomato base. Try it with this BBQ chicken pizza or my margarita pizza.
- Toss with pasta and a little reserved pasta water for a quick meal. Try it in this blush sauce recipe for a richer pasta dish.
- Spoon onto grilled bread with burrata and fresh basil.
- Use as a burger or sandwich spread.
- Add to a grain bowl with grilled veggies and a fried egg
- Use as a sauce for my smoked chicken meatballs.
Want to Smoke It Instead?
To give this tomato sauce a smoky flavor, place the baking dish on your smoker at 275°F–300°F for 1½ to 2 hours. Use wood chips like cherry, apple, or hickory. Follow the same process: roast first until softened, gently mash, add oregano, and continue cooking until thickened. This adds a subtle smokiness that’s especially good with pizza or grilled meat pairings.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in small jars or zip-top bags for up to 3 months. Thaw overnight and reheat as needed.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of water or olive oil if needed to loosen the texture.
Recipe
Easy Roasted Tomatoes: Rich Sauce or Spread
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- 9X13 casserole dish
Ingredients
- 1½ to 2 pounds fresh tomatoes preferably smaller tomatoes like cherry, plum or grape
- 12 cloves garlic peeled
- ½ teaspoon Kosher salt
- ¼ cup olive oil
- 1 teaspoon dried oregano or 1 tablespoon chopped fresh
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Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the tomatoes and place them in an oven-safe casserole dish. Add the peeled garlic cloves, drizzle with the olive oil, and season with salt.
- Roast uncovered on the center rack for 45 minutes, until the tomatoes have softened and released some juices.
- Carefully remove from the oven and gently mash the tomatoes with a wooden spoon or potato masher to release any juices. Be careful! The tomatoes will splatter..so gentle is key here.
- Stir in the oregano (fresh or dried) and return the dish to the oven. Roast for another 30 minutes, until the tomatoes are deeply caramelized and the garlic is golden and tender.
- Let cool slightly, then blend, mash, or leave chunky depending on your desired texture.
Notes
- Toss with pasta (loosen with pasta water if needed)
- Slather on sandwiches, burgers, or paninis
- Spoon onto grilled meats or veggies
- Stir into grain bowls for added depth
- Spread on pizzas as a rich tomato base
- Try it with these smoked chicken meatballs
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