Fresh Roasted Tomato Sauce


With a bumper tomato crop this year, we’ve had to figure out more ways to use up the pounds and pounds of fresh tomatoes. This sauce is absolutely delicious. I didn’t strain the sauce, because the seeds don’t both us, but if you don’t want the seeds in your sauce, strain the sauce through a mesh strainer.


  • 8 c. garden fresh tomatoes, halved (I used mostly grape and roma tomatoes)
  • olive oil
  • 4 garlic cloves, minced
  • 1/4 tsp. thyme
  • 2 tsp. Italian seasoning
  • salt and pepper to taste
  • sugar to taste (I didn’t need any, but it all depends on how ripe and sweet your tomatoes are)
  • hot pasta


  1. Preheat oven to 400. Place tomatoes on a baking sheet and liberally toss with olive oil and salt. Roast in the oven until skins start turning black, about 30 to 45 minutes. You can remove the skins from larger tomatoes, but don’t waste your time with the smaller grape tomatoes.
  2. Put tomatoes and all the juices in the food processor until everything is well combined.
  3. Heat olive oil in a skillet over medium high heat. Add the garlic and cook for 2 minutes. Add tomatoes from the food processor, and season with thyme, Italian seasoning, salt and pepper, and sugar (if needed). Bring to a boil, reduce heat and simmer for at least 15 minutes.
  4. Serve over hot pasta.

Fresh Tomato Sauce:


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