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Roasted Tomato Sauce

  • Author: Tessa
  • Total Time: 55 mins
  • Yield: 3 1/2 cups 1x


Rich, deep tomato sauce that’s delicious both as an alternative enchilada sauce or on pasta.


  • 2 1/2 lbs. roma tomatoes (around 12)
  • 1/2 large white onion
  • 3/4 t dried oregano
  • 3 T olive oil
  • Kosher or sea salt
  • Ground black pepper


  1. Preheat oven to 375 degrees (F). Halve tomatoes lengthwise (no need to core or seed) and slice onion thin, but not paper thin, or it will burn as it cooks. Place tomatoes on a rimmed baking sheet in a single layer, top with onions and oregano, and drizzle with oil. Sprinkle generously with salt and pepper. Bake about 45 minutes, until skins are wrinkled, stirring everything once or twice during baking. Let cool 5 to 10 minutes, then run through the food processor in batches (don’t fill above your processors max liquid line) until well blended. The sauce won’t be completely smooth, but it shouldn’t have any big chunks left. Season to taste and store in the refrigerator or freezer if not using immediately.


Adapted from The New Vegetarian Cooking for Everyone.

Sauce is vegan.

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Sauce