Oven Roasted Tomato Sauce

"This is especially great for summer when fresh sweet tomatoes and fresh basil are in season."

Original recipe yields 4 servings


  • Serving Size: 1 (241.2 g)
  • Calories 284.5
  • Total Fat - 27.5 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 0 mg
  • Sodium - 306.2 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 2.8 g
  • Sugars - 5.3 g
  • Protein - 2.3 g
  • Calcium - 44.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 39.1 mg
  • Thiamin - 0.1 mg

Step 1

Cut the stem end out of the tomatoes, then cut them in half lengthwise.

Step 2

Place the tomatoes cut side up in a 9"x13" baking pan then sprinkle with salt and pepper.

Step 3

In small bowl combine the minced garlic, 1/4 cup olive oil, 1/4 cup parsley and 1/4 cup basil; spread over the tomatoes.

Step 4

Bake in a preheated oven at 425° for about 70 minutes or until the tops of the tomatoes are slightly charred.

Step 5

Squeeze the pulp from tomatoes into a bowl, discarding the outside skins. Coarsely mash or chop the pulp. Stir in the remaining olive oil, parsley and basil; pour over cooked pasta.

Step 6

Sprinkle with Parmesan or Romano cheese. Enjoy!

Tips & Variations

No special items needed.



Awesome tasting sauce. Oven roasted tomatoes make for a wonderful tomato sauce! Loved this combination and as I usually do used my Magic Bullet and done! Perfect served over Pasta! As tomatoes ripened I added to my freezer stash to enjoy during our long winter! It's very freezer friendly and so good to have on hand!

review by:
(16 Oct 2022)


I made this as instructed and had it with toast, sooooo good. I will definitely be adding this to our regular rotation! Looking forward to having it over pasta. Used this again August 30 2013 to add to rice pasta, sooo good.

review by:
(10 Jul 2013)