Roasting Tomatoes for Sauce – How to Roast Fresh Tomatoes

Roasting tomatoes for sauce is an easy way to bring out their natural sweetness and deepen their flavor. You can roast both store-bought and garden-grown tomatoes in the oven to produce a flavorful base for pasta sauces.

In this guide, you’ll learn which tomato varieties work best, how to prepare them, and simple oven-roasting methods to get perfect results every time.

You’ll also learn how to turn roasted tomatoes into delicious sauces that will become family favorites. Follow this step-by-step guide to roasting fresh tomatoes in the oven.

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Best tomatoes for roasting

The best tomatoes for roasting are meaty, flavorful varieties that hold their shape in the oven. Roma, plum, cherry, grape, heirloom, beefsteak, and garden tomatoes all work well, depending on the sauce you want to make.

• Roma and plum tomatoes: Dense and meaty with a low water content; after roasting, they develop a concentrated flavor.
• Cherry and grape tomatoes: Small and naturally sweet; they roast quickly and caramelize well.
• Heirloom tomatoes: Complex, rich flavors; choose firm varieties to prevent mushiness.
• Beefsteak tomatoes: Large and juicy with a higher water content; slice them thickly and roast at a higher oven temperature.
• Vine-ripened garden tomatoes: Sweet with the best natural flavor; slightly underripe ones hold up better in the oven.

Oven roasting temperatures – How long to roast tomatoes

There are several ways to roast tomatoes in the oven, depending on the flavor and texture you want. High heat gives a quick caramelization, while slow roasting at a lower temperature draws out the tomato’s natural sweetness. 

• Quick roasting method: Roast tomatoes at 400°F (200°C) for 20–30 minutes. Use this method with cherry, grape, and halved Roma tomatoes to give you a quick sauce.
• High heat method: Use this method for beefsteak or other tomatoes with a high water content. Set the oven to 425°F (220°C). You can either slice them ½-¾ inch thick and roast for 25-35 minutes, or halve them and roast for 35-45 minutes.
• Moderate heat method: Roast them at 375°F (190°C) for 30-40 minutes. This technique is a good choice if you plan to blend the tomatoes for a smooth pasta sauce.
• Slow roasting method: Roast tomatoes at 300°F (150°C) for 1-2 hours. This method takes longer, reduces moisture, and gives the tomatoes a jammy texture with concentrated flavor.

How to roast tomatoes for sauce

Now that you understand the different ways to roast tomatoes, follow the steps below for the high-heat method. We’re going to be roasting beefsteak tomatoes at 425°F (220°C) to make a base for a flavorful pasta sauce.

The project card at the bottom of the post also gives tips for the quick roasting method with Roma tomatoes instead of beefsteak tomatoes.

Ingredients for roasted beefsteak tomatoes:

• 6 beefsteak tomatoes
• 1/2 teaspoon of salt
• 1 tablespoon of olive oil

You’ll also need a large sheet pan and kitchen tongs.

Instructions for roasting beefsteak tomatoes over high heat

Start by preheating the oven to 425°F (220°C). Grease a baking sheet with olive oil.

You can roast tomatoes without using any oil, but the tomatoes won’t caramelize as well. Caramelization is important because it adds flavor to your sauce.

Slice the tomatoes in half, and cut out the area where the tomato joins the stem. This will make removing the skin easier after they have roasted.

Lay the tomatoes cut side down on the baking sheet. Space them well, to ensure that they roast and do not steam.

Season the tomatoes with salt to draw out water from the beefsteak tomatoes, which have a naturally high-moisture content.

Roast the tomatoes for 35-45 minutes until they are soft and the skins are wrinkled and have split.

Use a pair of kitchen tongs to remove the skins from the tomato flesh. They should peel off easily.

Once the skins have been removed, you will be left with mounds of tomato flesh. These should look very much like whole canned tomatoes, but you won’t believe the difference in taste!

Discard the skins that you just peeled off. They make a nice addition to your compost pile!

Use clean hands or a potato masher to crush the tomatoes.

The roasted tomatoes are now ready to use to make your favorite pasta sauce. They can be stored in an airtight container in the fridge up to 5 days or frozen for up to 3 months.

Tip: If you are in a hurry and still want to roast beefsteak tomatoes over high heat, you can slice the tomatoes into ½-¾ inch slices. They will cook more quickly, taking about 25-35 minutes.

Recipes using roasted tomatoes for sauces

Now that you have your roasted tomatoes, it’s time to turn them into a sauce. Here are some recipes to try:

• Chunky roasted vegetable sauce – Serve this marinara sauce on meatless Mondays with pasta.
• Mushroom pasta sauce – You definitely won’t miss the meat in this sauce. It’s that good!
• Roasted tomato pasta sauce – Beefsteak tomatoes give this recipe a rich flavor that you will love.

Tomato gardening tips

Growing tomatoes is easier than you might think. Check out these tips for success.

• Growing tomatoes in pots – Get tips for tomato container gardening.
• How to ripen tomatoes indoors – Here are 5 proven methods that work.
• Growing sweet tomatoes – These tips, tricks, and myths answer your tomato-growing questions.

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Admin note: This guide for roasting tomatoes for sauce first appeared on the blog in September 2013. This post has been updated with all new photos, a printable infographic, and a slideshow video.

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Yield: 6 cups of roasted tomatoes

Roasting Fresh Tomatoes for Sauce - How to Roast Fresh Tomatoes

Print

Oven-roasting tomatoes brings out their natural sweetness and gives you a flavorful base to use for tomato sauces, soups, and other recipes.

This recipe shows how to roast beefsteak tomatoes for sauce.

It also give tips to substitute Roma tomatoes.

Prep Time 5 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

• 6 beefsteak tomatoes
• 1 tablespoon of olive oil
• ½ teaspoon of salt

Instructions

1. Preheat the oven to 425°F (220°C).
2. Slice the beefsteak tomatoes in half.
3. Cut out the piece where the tomato was attached to the stem.
4. Grease a large baking sheet with olive oil.
5. Place the tomatoes, cut side down, on the baking sheet.
6. Leave space between the tomatoes, so that they don't steam. This helps with caramelization.
7. Season them with salt to draw out the extra moisture that beefsteak tomatoes have.
8. Bake for 35-45 minutes, until the tomatoes are soft and the skins are split and wrinkled.
9. Remove the baking sheet from the oven.
10. Use tongs to remove the skins and discard them.
11. Use clean hands or a potato masher to crush the tomatoes.
12. The roasted beefsteak tomatoes are now ready to use in sauces, soups, or other recipes.
13. Store in an airtight container in the fridge for 5 days. They can also be frozen for up to 3 months.

Notes

Roasting Roma tomatoes for sauce: Smaller tomatoes, such as Roma tomatoes, cook more quickly.

Cook this type at 400°F (200°C) for 20–30 minutes.

You don't need to salt smaller tomatoes before roasting since their moisture content is lower.

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 26Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 93mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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