The Best Roasted Tomato Sauce

Roasted Tomato Sauce in a white pot


  • 68 large tomatoes, quartered
  • 4 large whole garlic cloves
  • 56 basil leaves
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper


  • Preheat oven to 400F
  • Wash and quarter tomatoes
  • Arrange on a baking tray
  • Add the whole garlic cloves and basil leaves
  • Drizzle with olive oil
  • Sprinkle with salt and crushed red pepper
  • Toss with your hands to evenly coat the oil (on garlic and basil leaves too)
  • Bake in the oven for 30-35 minutes
  • Remove basil leaves from tray and discard (see note)
  • Pour tomatoes, garlic, and liquid into a food processor, pulse to get the right consistency (see note)
  • Place in saucepan if needed to reduce liquid, simmer on low
  • Salt to taste


  • You can keep the basil leaves in the sauce if desired, but they will add a darker color to the finished sauce. I like to remove the basil leaves for a better colored sauce, and use fresh basil as garnish when I serve it.
  • I prefer to use a food processor to make this sauce, but if you do not have a food processor, you can use a blender. It does change the consistency and color of the sauce as the ground tomato seeds render the color a bit more orange and the sauce a bit thicker.
  • Since the type and quality of tomatoes vary so much in liquid content, there may be times that the sauce is too thin for your liking. If so, place in a sauce pan and simmer on low without the lid until the sauce has reached the right consistency. Season to taste.
  • Add more crushed red pepper if you like a little heat to the sauce.
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