Versatile Roasted Tomato Sauce

Versatile Roasted Tomato Sauce

I have been meaning to put this recipe up for quite sometime but something or the other happens every single time i start putting the words down so i have decided i am going to keep it short.

Versatile Roasted Tomato Sauce
Versatile Roasted Tomato Sauce

This sauce is an extremely easy no fuss roasted tomato sauce which doesn’t require any fancy ingredients and can be made with local vegetables.I discovered this recipe a few weeks back on and have already made it thrice.

This is also a vegan,gluten free,whole 30 and paleo compliant recipe.Its a very skinny sauce and the calories of your dish depend on how you use it.

I like to make it in bulk and keep using it through the week. The recipe I have written below gives around 800-900 ml of thick red sauce.I made pizza,pasta,eggplant parmigiano and a chicken bake with this sauce.It worked well with each and every recipe.

Versatile Roasted Tomato Sauce
Versatile Roasted Tomato Sauce

You can use either dried herbs or fresh ones. I have made the sauce with ½ cup of store bought Italian seasoning and also with homemade Italian seasoning. It works well either ways.I always use red slightly over ripe local tomatoes for this recipe.

Versatile Roasted Tomato Sauce


Prep time: 

Cook time: 

Total time: 

Serves: 900ml

Versatile Roasted Tomato,red pepper and garlic sauce for pastas and pizzas
  • Tomatoes- 1kg
  • Red Peppers/Red capsicums-1/2 kg
  • Onion-2 large
  • Garlic -1 large bulb or two small bulbs
  • Salt to taste
  • Mixed Italian Herbs-1/2 cup or alternatively
Homemade Italian Seasoning
  • Parsley-1 tbsp
  • Thyme-1 tbsp
  • Oregano-1 tbsp
  • Chives-1 tbsp
  • Basil-1 tbsp
  • Chilli Flakes-1/2 to 1 tbsp(depending on your taste)
  • Garlic flakes-1/2 tbsp
  1. Prepare a baking tray or sheet by covering it with aluminum foil.
  2. Roughly cut the tomatoes, peppers and onions into large pieces and place them on the prepared tray.
  3. Cut the whole garlic bulb from the middle. Don’t bother pealing or separating the cloves. Sprinkle some oil and salt. Wrap it in a square of aluminum foil. Place it with the tomatoes etc on the baking sheet.
  4. Spray everything with a little bit of olive oil. Roast the vegetables in the oven for 50-60 minutes till the peppers are 70 percent black.
  5. Let it cool.
  6. Peel away the burnt skin of the red peppers.
  7. Squeeze the garlic from the roasted garlic bulb.
  8. Add all roasted vegetables to a blender. Add the herbs. Blend together for a chunky or smooth sauce.
  9. Check the seasoning and adjust salt and chili as per your liking.
  10. Store in airtight jars in the fridge for 1 week.

6 Comment

  1. […] the cinderella story repeated but for the eggplant in this case..:D..Dressed up in homemade roasted tomato sauce and parmesan it’s become a vegetarian bestseller dish in my […]

  2. Leena Jamal says: Reply

    This is such an amazing find! I will be eternally thankful to Chhavi for saving me from buying the readymade bottled tomato sauces. Such an easy recipe where you just need to spend 5 minutes chopping vegetables, rest 1 hour baking and roasting job the oven does for you, and then just blend it for a few seconds. Brilliant and yummy!!! Definitely definitely highly recommended!

  3. […] pizza sauce is my now goto  and ever easy to make-roasted tomato sauce on this pizza.If you think making homemade sauce is a hassle give this recipe a try.It’s […]

  4. […] did make a liter of my versatile Italian roast tomato sauce(recipe here) but I still had lots of the herb left.I was also high on my afternoon coffee and energized like a […]

  5. […] you have the time you should make a gigantic batch of my Versatile Roasted Tomato and red pepper sauce.This sauce goes so well with this pizza base that it will put most of your neighbourhood pizzerias […]

  6. […] a light chunky sauce quite different from the cherry tomato and the roasted tomato pepper sauce I have shared with you guys in the past.This one is lighter but carries a punch better yet punch of […]

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