Roasted garlic, onions and tomatoes combine for a savory sauce that can be frozen for several months or used immediately.

Yield: 10 cups

Difficulty Rating: Easy


  • 15 cloves garlic
  • 8 pounds ripe tomatoes (any variety), cored and quartered
  • 10 medium onions, quartered
  • 1 cup mixed fresh herbs, chopped (rosemary, thyme, basil, oregano, parsley, chives)
  • ½ cup olive oil
  • ½ teaspoon salt
  • freshly ground black pepper, to taste
  • 3-4 tablespoons sugar, optional

Tips & Notes

This roasted tomato sauce can be refrigerated for up to 3 days or frozen for several months.



  1. Preheat oven to 450 degrees. Peel the garlic and chop 5 of the cloves, leaving remaining 10 cloves whole.

  2. In a large roasting pan, gently toss together the tomatoes, whole and chopped garlic, onions, herbs, oil, salt and pepper.

  3. Roast for 25 minutes. Gently stir the vegetables.

  4. Roast for another 25 minutes and gently toss.

  5. Roast for another 45 minutes or until the tomatoes are softened and somewhat broken down into a sauce, with a golden brown crust on top.

  6. Remove from the oven and taste for seasoning. Add a few tablespoons of sugar if it tastes bitter.

  7. If you like a smoother consistency, pour the finished sauce into a blender or food processor and blend until it is the texture you like. Pour the sauce into freezer bags if not using immediately. (It can be frozen for up to 6 months.)

  8. Use over pasta or in any recipe that calls for tomato sauce.

Nutrition Facts (per serving): Calories – 225, Fat – 10.8g, Dietary Fiber – 8.1g, Protein – 5.1g, Vitamin C – 152%, Iron – 41%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor -

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  1. stephen says:

    450F is 232C. Have you ever put a tomato in the oven for 90 mins at 232C ? What colour would it be? Black I suggest.

    • Jessy Yancey says:

      Hi Stephen,

      Actually, tomatoes taste great after being roasted for that long at high heat! You do need to keep an eye on them, but they are caramelized and very sweet – similar to sun-dried, not burnt to a crisp. I highly recommend them! If you prefer to roast them low and slow, check out this recipe:

      Thanks for your feedback!
      Jessy Yancey