Roasted Tomato Sauce


Monday was the first day of fall, and, like clockwork, it rained. Boom. On Sunday I was complaining about the 90 degree sunshine, and then it was gone.

Today, I have the entire day off of work. Eight hours of freedom! I did an actual workout this morning. I dropped off drycleaning that has been in my car for nine months. I went clothes shopping without anyone tagging along, and without anyone at home tapping their fingers waiting for me to come back. And, I picked the last of our garden tomatoes.

We had a bumper crop this year – I planted one roma and one cherry, but I also let another four volunteer plants (from last year’s dropped tomatoes) grow, and we ended up with a tomato jungle. I actually had to hack them way back because they were overflowing the garden boxes and covering the ground!

This is my fourth batch of sauce this year, my freezer is bursting at the seams (with pesto, too). Winter will be delicious!

One year ago on C&T: Double Chocolate Cherry Cobbler
Two years ago on C&T: PB Chocolate Cereal Treats
Three years ago on C&T: Lemon Lime Icebox Pie
Four years ago on C&T: Huckleberry Shortbread Bars
Five years ago on C&T: Almond Shortbread Bars and Chocolate Rum Cake

Easy Roasted Tomato Sauce

  • tomatoes
  • garlic, basil (optional)
  • olive oil
  • salt and pepper

I like this sauce made with a mix of tomatoes: cherries, Romas, and beefsteaks. Use your favorite tomatoes, the fresher the better!

Preheat your oven to 250 degrees. Wash your tomatoes and lay them out on a baking pan (the kind with at least a low rim around the edge, to keep juices in). Add peeled cloves of garlic and washed basil leaves, if using. Drizzle with a couple of teaspoons of olive oil and sprinkle with salt and pepper. Toss to coat. Roast in the oven for 2 hours. Remove from oven, let cool, then whirl in a blender or food processor to desired level of chunky or smooth-ness.


  • basil or other fresh herbs can be added in the last 30 minutes of cooking if you want them less crispy (I’m lazy)
  • you can peel and seed your tomatoes after roasting, if that’s your thing (I’m definitely too lazy)
  • to freeze your sauce, put a large freezer ziploc bag in a bowl and use a one cup measure to fill it with your desired amount of sauce. Lay flat on a baking sheet to freeze. After freezing, stack or stand upright like a book. Don’t forget to label and date your sauce!
  • when you use your sauce you can add tomato paste if you want it thicker

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