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Oven Roasted Tomato Sauce

Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Servings: 8
Author: Anne Freestone


  • 2 28 oz cans roma tomatos, preferably San Marzano (do not drain)
  • 2 medium onions, coarsely chopped
  • 6 cloves garlic, coarsely chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 2 tsp dried oregano
  • 2-3 tbsp olive oil


  • Spray a 9x13 baking pan (preferably glass) with cooking spray. Spread tomatoes (undrained) in pan.
  • Spread onions and garlic over the tomatoes.
  • Sprinkle salt, pepper, basil, thyme and oregano over the top.
  • Drizzle olive oil over the top, getting a good coating on the herbs so they won't burn.
  • Roast in a 300° oven for 3 hours until the tomatoes are carmelized.
  • Pour into a saucepan and blend with a stick blender until smooth. (Or blend in a blender or food processor).
  • If sauce is not as thick as you like, simmer until reduced to your liking, then taste and adjust seasonings if necessary.