The BEST Easy Roasted Tomato Sauce Recipe - Fresh or Freeze

Step 1

Heat oven to 425 degrees.

Step 2

Spread olive oil over bottom of roasting pan. Sprinkle any dried and/or fresh herbs over the bottom of the pan, then add the salt and pepper, and finish with the red pepper flakes, if using.

Step 3

Place tomatoes cut side down in a single layer in pan on top of the seasonings until pan is full. Then add onions, garlic, and any other vegetables, nestling them around the tomatoes, keeping the single layer. Drizzle with the balsamic vinegar.

Step 4

Roast for 45-60 minutes or until vegetables are soft and tomato skins are puffed and most are browning/blackening. TIP: if roasting more than one pan, switch all the pans around at the halfway mark.

Step 5

Remove from oven and pluck the tomato skins off with tongs (if desired) - most should remove easily.

Step 6

If using a hand-held/immersion blender: Tip the pans, one at a time, into a large, 6-quart stock pot, scraping all the vegetables and juices into the pot. Use the stick blender to whir the vegetables into a smooth sauce.

Step 7

If using a blender or food processor: Let vegetables cool about 30 minutes and then evenly spoon vegetables and liquid into a blender or food processor. Process briefly for a chunky sauce, or more for a smooth sauce. Repeat until all your vegetables are blended.

Step 8

Use right away, or freeze for later by pouring into quart-size jars, freezer containers or baggies (when cooler), label and freeze for up to a year.