Nothing graces pasta or pizza better than a homemade roasted tomato sauce!
This easy sauce is made with fresh garden tomatoes (any variety works), garlic, and herbs.
- Roasting tomatoes for sauce brings out their sweet flavor.
- This is a basic recipe that can be used with any kind of pasta.
Ingredients for Roasted Tomato Sauce
TOMATOES
Flavor: The best sauce starts with fresh ripe tomatoes from the farmer’s market or your garden! The flavor of this sauce is dependant on the flavor of the tomatoes you use. If the tomatoes aren’t ripe the flavor of the sauce won’t be as vibrant and fresh.
Any variety will work including grape or cherry tomatoes.
Sweetness: Red bell peppers are a great addition to the pan when roasting the tomatoes, they add both flavor and sweetness.
Short on tomatoes? If you’re short on tomatoes, a can of whole tomatoes can be added when the sauce is simmering. Gently break them up with a spoon.
SEASONINGS
This roasted tomato sauce starts with oil, garlic, and dried herbs.
If adding fresh herbs, they should be stirred in just before serving.
PASTA
Bucatini is a thick, rope-like variety of spaghetti that is hollow, allowing the sauce to cling to the inside as well as the outside. It’s a perfect partner to homemade spaghetti sauce! Other tube-shaped pasta are penne, rigatoni, ziti, and manicotti.
How to Peel Tomatoes (optional)
To peel or not to peel? Peeling tomatoes for sauce is not required but you may have some skins in the sauce. They’re really easy to peel with the method below. I usually peel larger tomatoes but skip peeling if using cherry or grape tomatoes.
- Score the bottom of each tomato by cutting a small “X” in the bottom.
- Drop into a pot of boiling water for 30 seconds to 1 minute.
- Remove the tomato with a slotted spoon & drop into a bowl of ice water.
- When the tomato is cool enough to handle, peel the skin off from the scored edges. Return the peeled tomato to the ice bath until all of the tomatoes are peeled.
How to Make Roasted Tomato Sauce
- Toss tomatoes with olive oil & seasonings and place on a baking sheet with a rim. Roast per the recipe below.
- While the tomatoes are roasting, cook onion in a saucepan until softened. Add the roasted tomatoes & remaining ingredients and simmer until thickened.
Toss with cooked pasta. Serve immediately with freshly grated parmesan cheese & basil (optional).
Tomato Sauce Tips
- Extra tomatoes and/or veggies can be added and roasted with the tomatoes (onions and bell peppers are great choices).
- Thicken homemade tomato sauce by simmering it longer.
- The sauce can be left chunky or blended with a hand blender until smooth.
- Do not rinse or oil the pasta, the starches on the pasta help the sauce stick to it.
- If the tomatoes are acidic, a pinch of sugar or some finely shredded carrot can be added for sweetness.
Storing Tomato Sauce
Keep tomato sauce in a jar with a tight-fitting lid in the refrigerator for up to 5 days.
Or, freeze in freezer bags for up to 6 months. I like to the lay the bags flat until they’re frozen then store them upright to save freezer space.
More Tomato Favorites
- Basic Tomato Sauce
- Tomato Pie
- Baked Feta Pasta
- Homemade Tomato Soup (Fresh Tomatoes)
- Marinated Tomatoes
- Easy Marinara Sauce
- Easy Fresh Tomato Sauce
- Instant Pot Pasta Sauce
- Easy Vodka Sauce
Did you make this Bucatini with Fresh Tomato Sauce? Be sure to leave a rating and a comment below!
Homemade Roasted Tomato Sauce
Equipment
Ingredients
- 2 pounds ripe tomatoes any variety
- 3 tablespoons olive oil divided
- 3 cloves garlic minced
- ½ teaspoon each dried basil and oregano
- salt & pepper
- ½ onion finely diced
- ⅔ cup white wine
- 1 cup chicken broth or beef broth
- ½ teaspoon red chili flakes or to taste
- 8 ounces bucatini or spaghetti
- parmesan cheese and fresh basil or parsley for serving and garnish
Instructions
- Preheat oven to 425°F.
- Peel tomatoes if desired. Cut tomatoes into bite-sized pieces.
- Combine tomatoes, 2 tablespoons olive oil, garlic, basil, oregano, and salt & pepper on a large rimmed pan. Toss well. Roast for 25-30 minutes, stirring after 15 minutes. Broil for 5 minutes or just until the tomato gets a little bit of char or color.
- Meanwhile, heat 1 tablespoon olive oil in a medium saucepan. Cook onion until tender, about 5-6 minutes. Add roasted tomatoes on the pan with any juices, broth, wine, and chili flakes. Simmer 20-25 minutes or until sauce reaches desired thickness.
- Meanwhile, cook pasta according to package directions. Toss pasta with tomato sauce and simmer about 1 minute.
- Serve with parmesan cheese and fresh herbs if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Pasta, Sauce
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Just made this for the second time. First time was from partially frozen whole tomatoes and today fresh picked assortment of tomatoes. Excellent sauce. This is a favorite and easy keeper.
Thank you for this fabulous and your many other recipes. When I’m searching for a peculiar type of recipe and your name is one of my choices – I will try yours first. Please keep them coming. Rose
I am so glad you have been enjoying the recipes Rose!
Hello! Just picked up 4lbs of farmers market tomatoes so your recipe couldn’t have come at a better time. If I can’t use white wine, what would you recommend as a substitute? Thank you!
The white wine can be omitted from the recipe completely or you could replace it with more broth!