• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
    • Breakfast & Brunch
    • Dips & Sauces
    • Pies & Breads
    • Soups & Stews
    • Appetizers & Sides
    • Mains
    • Cookies & Cakes
    • Desserts
  • Diets
    • Clean Eating
    • Dairy-free
    • Gluten-free
    • Low-calorie
    • Vegan
    • Vegetarian
  • Subscribe
  • Shop
  • Resources

Real Greek Recipes

menu icon
go to homepage
  • RECIPES
  • SUBSCRIBE
  • SHOP
  • RESOURCES
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • RECIPES
    • SUBSCRIBE
    • SHOP
    • RESOURCES
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Greek Recipes » Greek Dips & Sauces Recipes » Roasted Tomato Sauce With Garlic

    Published: Sep 3, 2022 · Updated: Sep 3, 2022 This post may contain affiliate links

    Roasted Tomato Sauce With Garlic

      55 

    Jump to Recipe Print Recipe

    Roasting tomatoes before turning them into a sauce yields 100% more flavorful results. And it doesn't even require more time or effort to make a roasted tomato sauce instead of a plain one!

    Roasted Tomato Sauce

    And that's because you needn't blanch and skin the tomatoes. You don't even need to dice them! This roasted tomato sauce is so simple and easy to make, that will have you wondering why haven't you cooked a tomato sauce this way before.

    How Do You Make A Roasted Tomato Sauce?

    First things first, you will need an immersion blender for this sauce. Unless you want a really chunky sauce and instead of an immersion blender, you use a potato masher to turn the tomatoes into a sauce. My preferred way to go is to use the immersion blender as it thickens the sauce nicely and all of the skins get blended into the sauce.

    Roasted Tomato Sauce With Garlic

    But let me tell you, step by step how to make a roasted tomato sauce...

    1. Prepare the tomatoes by removing stems and bottoms.
    2. Cut them in half and lay them on a parchment paper-covered sheet pan.
    3. Drizzle them with olive oil and season with salt and pepper.
    4. Roast them until they get darkened here and there and their skins start to come off.
    5. Saute onions in a cooking pot along with extra virgin olive oil.
    6. Then add the tomatoes to the pot along with a small amount of tomato paste (which will give some extra color to the sauce). As well as a little bit of sugar (for extra sweetness).
    7. Then add some water along with the herbs (basil, thyme) and the garlic cloves.
    8. Simmer until most of the water has reduced down to a quantity that's just enough to cover the bottom of the pot.
    9. Remove the pot from the heat and use the immersion blender and blend the sauce. Or use a potato masher to create a chunky sauce if you prefer.
    Roasting Tomatoes For Sauce

    Why This Roasted Tomato Sauce Is So Flavorful

    Apart from the fact that the tomatoes are well... roasted, what makes this sauce soo delicious is the amount of garlic it contains. The garlic isn't roasted nor sauteed. It gets added to the sauce along with the herbs. This way, it gives out all of its sweetness without making the sauce taste too heavy and strong.

    Also, using the immersion blender helps to blend all of the flavors so nicely together. Which really adds to the flavor of this sauce.

    Tomato Sauce From Roasted Tomatoes

    Servings And Storing

    This recipe yields about one 500 ml jar. You can multiply the recipe according to how many jars you want to make. You can store this sauce either in the fridge for up to 6-7 days. Or in the freezer for up to 6 months. You can store it for even longer without the sauce going bad. But to get the most out of its flavor it is better to consume it within 6 months.

    Roasted Tomato Sauce Pasta

    USE IT TO MAKE 🠯

    You can use this sauce to make pizza, lasagna, calzone, cook meat dishes, or even serve as a tomato sauce (yeap you can) by dissolving it with some water in a saucepan or vegetable stock.

    Roasted Tomato Sauce Recipe
    Easy-Roasted-Tomato-Sauce-Recipe

    Roasted Tomato Sauce With Garlic

    Easy to make and so flavorful. Roasted tomato sauce will have you forgetting any other tomato sauce!
    5 from 3 votes
    Print Pin
    Course: Main Course
    Cuisine: Greek, Mediterranean
    Keyword: easy, gluten-free, sauce
    Prep Time: 5 minutes
    Cook Time: 1 hour 10 minutes
    Servings: 1 500 ml jar
    Calories: 519kcal

    Ingredients

    • 1.200 grams (about 6-7 large) tomatoes red and ripe
    • extra virgin olive oil
    • kosher salt
    • 140 grams ( 1 medium-sized) red onion finely diced
    • ½ tablespoon tomato paste
    • ⅔ teaspoon sugar
    • 2 teaspoons dried thyme
    • 1 + ½ tablespoon chopped fresh basil
    • 8 large cloves of garlic cut in half

    Instructions

    • Preheat oven to 200°C / 392°F.
    • Remove the stems and bottoms of the tomatoes and cut them in half.
    • Cover a sheet pan or your oven's baking tray with parchment paper.
    • Lay the tomatoes so their skin is facing upwards.
    • Drizzle with a good splash of extra virgin olive oil on top. Season the tomatoes with salt and pepper.
    • Bake the tomatoes for 15-20 minutes until they get a nice roasted color and their skins start to come off.
    • Remove the pan from the oven and set it aside.
    • In a medium-sized cooking pot heat a generous splash of olive oil over medium-high heat. Add the onion and saute until completely soft and golden in color.
    • Then add the tomatoes to the pot along with their juices from within the pan.
    • Drop the heat to medium. Add the tomato paste and sugar and cook for 2-3 minutes stirring with a wooden spoon and mushing the tomatoes as you stir.
    • Then add 2 cups of water the thyme, basil, and garlic. Wait until it starts to boil and then drop the temperature to low. Partly cover with the pot's lid and simmer for about 40-45 minutes. At this point, most of the water should have evaporated from the pot. If not remove the lid and raise the temperature to medium and cook for a few minutes more. Until there is only a small amount of water left in the pot just enough to cover the bottom by ½ inch (1 cm) in height.
    • Take the pot off the heat and using an immersion blender blend the sauce until it looks very smooth.
    • Taste the sauce to check if it needs any additional seasoning. If the sauce is too runny because there was too much water left, you can cook it again uncovered over low heat until it reaches the consistency of your liking.
    • Let the sauce cool and transfer to a canning jar and store in the fridge for up to 6-7days.
    • You may also freeze the sauce in the canning jar just make sure to leave some space at the top about 1 inch (2-3 cm). You can keep the sauce in the freezer for up to 6 months. To unfreeze place the jar in the fridge overnight. And reheat the sauce the next day.

    Nutrition

    Serving: 1jar | Calories: 519kcal | Carbohydrates: 27g | Protein: 4g | Fat: 46g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Sodium: 75mg | Potassium: 410mg | Fiber: 4g | Sugar: 10g | Vitamin A: 371IU | Vitamin C: 21mg | Calcium: 122mg | Iron: 4mg
    Tried this recipe?I would love to see! Mention @real_greek_recipes or tag #real_greek_recipes!

    YOU MAY ALSO LIKE...

    • Stewed Eggplant In Tomato Sauce
    • EASIEST Fresh Tomato Sauce (3 ingredients only!)
    • Spaghetti With Olives + Fresh Tomato Sauce
    • Greek Yogurt Alfredo Pasta With Garlic

      55 
    « Kaimaki Ice Cream With Mastiha
    Marinated Tomato Salad With Herbs »

    Reader Interactions

    Comments

    1. D Ganatra says

      September 09, 2022 at 10:40 am

      5 stars
      Perfect recipe and it's so good!!!

    2. Kristina says

      September 03, 2022 at 9:29 pm

      Thank you for this recipe. I am eager to give it a try with my tomato harvest. Quick question, do you remove the skins before adding the tomatoes to the pot?

      • [email protected] says

        September 04, 2022 at 10:32 am

        You're welcome Kristina. I don't remove the skins as they get blended later on with the immersion blender. But if you want to remove them you can easily do so as they start to to come off after roasting.

    3. Andrew Kapetanios says

      September 03, 2022 at 8:55 pm

      5 stars
      Simple and so good.

    Primary Sidebar

    Hi, (or Yiasou as we say in Greece)

    I'm Fotini and cooking is my job as well as my passion. I love making healthy, homemade dishes completely from scratch + sharing them with you...

    More about me →

    Popular Greek Dishes

    • Beef Giouvetsi (Beef Orzo Pasta)
    • Authentic Greek Lemon Potatoes  (soft + mellow)
    • Walnut Baklava
    • Kaimaki Ice Cream With Mastiha
    • Greek Frozen Yogurt Recipe (+ sugar-free option)
    • Chocolate Halva With Tahini & Almonds

    see more ⮕

    NEVER MISS A RECIPE! Subscribe to our newsletter & get our top 10 Greek Recipes.

    OTHER POSTS YOU MAY LIKE...

    →10 Greek Recipes To Give A Vegan All The Protein And Energy He/She Needs 

    →How To Make Grape Molasses (reduced grape must)

    →How To Dye Eggs With Onion Skins

    →How To Tie A Roast (easy tutorial with pictures)

    →What Is Olive Oil And Everything You'll Ever Need To Know About It

    Footer


    back to top ⬆


    • About
    • Recipe Index
    • Privacy Policy
    • Shop
    • Resources

    Sign Up!

    Never miss a recipe. Subscribe to our Newsletter and get our top 10 recipes! GO →

    Join Us For More...

    facebook icon
    pinterest icon
    instagram icon
    twitter icon

    Copyright © 2021 Real Greek Recipes on the Brunch Pro Theme