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These are the Best Roasted Tomatoes for Sauce! Juicy tomatoes skillet-roasted in olive oil make a perfect base for homemade tomato sauce. Or, serve them as-is as a snack, in a salad, and more! Ready in under 15 minutes using simple ingredients.
Jump to:
- Roasted Cherry Tomatoes
- Roasting Cherry Tomatoes FAQ
- Roasted Tomatoes Ingredients
- How to Roast Tomatoes on the Stove
- How to Roast Tomatoes in the Oven
- Roasting Tomatoes Tips
- How to Freeze Roasted Tomatoes
- Making Roasted Tomato Sauce
- What goes with roasted tomato sauce?
- Easy Sauce Recipes
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- 📖 Recipe
- 💬 Reviews
Roasted Cherry Tomatoes
Juicy grape and cherry tomatoes make the perfect base to homemade tomato sauce. Any time I make tomato sauce from scratch, I always roast my tomatoes in a skillet first. It adds so much flavor to the sauce and is super easy to do!
Trust me, roasted tomato sauce is the way to go when making homemade tomato sauce. The crisp flavor from cooking them in the pan is irresistible, and since it only takes just a few minutes, it's worth it.
Then, you can use your roasted tomatoes sauce for pizza, as a base for soup, or as a tomato sauce for meatballs, spaghetti, and so much more! You can even freeze the leftovers to use all year long.
Roasting Cherry Tomatoes FAQ
Roasted tomatoes take minimal prep and just 10 minutes of roasting time, altogether ready to enjoy in under 15 minutes.
Store roasted tomatoes in an airtight container in the refrigerator for up to 1 week, or jar and freeze the tomatoes for up to 8 months.
Roasting tomatoes brings out the best flavor of the tomato. It draws out a deeper tomato flavor, making the overall taste more intense, crisp, and less watery per bite.
Roasted Tomatoes Ingredients
- Cherry or grape tomatoes
- Coarse ground pepper
- Coarse salt
- Granulated garlic
- Olive oil
You can use either cherry or grape tomatoes for roasting tomatoes. I recommend using sugar bomb grape tomatoes or sugar cherry tomatoes. The naturally higher sugar content in these tomatoes makes for an even more incredible flavor after roasting.
How to Roast Tomatoes on the Stove
- Drizzle olive oil over tomatoes on the stem. Lightly rub the oil into the tomatoes so they are all evenly covered.
- Sprinkle the tomatoes with salt, pepper, and granulated garlic. Season one tomato at a time to evenly distribute the seasoning. Make sure to evenly coat each tomato.
- Oil a skillet (cast iron works best) and heat to medium-low heat. Add the tomatoes once hot.
- Cover the skillet and cook 10 minutes. Do not flip or move the tomatoes while they roast. After 10 minutes are up, the tomatoes should be nicely blistered and roasted in the skillet.
- Remove from the heat, serve or use in roasted tomatoes sauce, and enjoy!
How to Roast Tomatoes in the Oven
- Preheat your oven to 400℉. Evenly drizzle tomatoes with olive oil, then season with salt, pepper, and granulated garlic. Add to a lightly greased cast iron skillet or a sheet pan.
- Add the skillet or sheet pan to the oven and roast for 15-20 minutes. The tomatoes should be nicely blistered after that amount of time.
Roasting Tomatoes Tips
- Some tomatoes will burst while roasting. This is normal. To avoid more than average bursting, do not move the tomatoes around while they roast.
- If desired, you can add raw garlic cloves to the pan while the tomatoes roast. This further enhances the flavor of the tomatoes. I love to add garlic to mine, especially when making roasted tomato sauce!
- You don't have to roast the tomatoes on the vine - you can take them off, if you wish. Just do not stir them while they roast in the pan.
How to Freeze Roasted Tomatoes
- Allow freshly roasted tomatoes to cool completely. Then, add to an airtight container or sealed freezer bag.
- Label with the date, then place the container in the freezer. Roasted tomatoes will last in the freezer for 8 months.
- When ready to use, remove from the freezer and allow them to thaw in the refrigerator overnight. Reheat by placing them back into a cast-iron skillet drizzled with olive oil (2 teaspoons or so). Heat in a 200℉ oven for 10-15 minutes.
Making Roasted Tomato Sauce
Roasted tomato sauce is my number one reason for roasting tomatoes. It tastes truly amazing! To make roasted tomato sauce, I recommend adding onion, garlic, and fresh basil to the recipe.
Preheat your oven to 400℉. Add tomatoes, onion, and garlic to a bowl and toss them with olive oil. Transfer them to a cast-iron skillet or sheet pan, then roast them for 15-20 minutes. The veggies should soften nicely. You can also roast them in a pan according to the recipe steps outlined above.
Then, blend the tomatoes with basil until velvety and smooth. A food processor or emulsion blender may also be used.
What goes with roasted tomato sauce?
Serve roasted tomato sauce with homemade Italian dishes like meatballs, spaghetti, ravioli, and more. Roasted tomatoes also make an amazing addition to:
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📖 Recipe
Best Roasted Tomatoes for Sauce
Equipment
- 1 cast iron skillet
Ingredients
- 3 vines cherry tomatoes or grape tomatoes
- coarse ground pepper to taste - enough to coat each tomato
- coarse salt to taste - enough to coat each tomato
- granulated garlic to taste - enough to coat each tomato
- 3 Tablespoons olive oil up to 4 Tablespoons
Instructions
- Drizzle olive oil over tomatoes on the stem. Lightly rub the oil into the tomatoes so they are all evenly covered.
- Sprinkle the tomatoes with salt, pepper, and granulated garlic. Season one tomato at a time to evenly distribute the seasoning. Make sure to evenly coat each tomato.
- Oil a skillet (cast iron works best) and heat to medium-low heat. Add the tomatoes once hot.
- Cover the skillet and cook 10 minutes. Do not flip or move the tomatoes while they roast. After 10 minutes are up, the tomatoes should be nicely blistered and roasted in the skillet.
- Remove from the heat, serve or use in roasted tomatoes sauce, and enjoy!
Notes
- Some tomatoes will burst while roasting. This is normal. To avoid more than average bursting, do not move the tomatoes around while they roast.
- If desired, you can add raw garlic cloves to the pan while the tomatoes roast. This further enhances the flavor of the tomatoes. I love to add garlic to mine, especially when making roasted tomato sauce!
- You don't have to roast the tomatoes on the vine - you can take them off, if you wish. Just do not stir them while they roast in the pan.
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