Sheet Pan Tomato Sauce
Tomatoes are considered to be a summer fruit, but I have always found the majority of my backyard tomato crop to be ready in the month of September. Living in a city, I no longer have my own tomato plants to harvest from, but the local farmer’s markets are also bursting with beautiful, vibrant, and ripe tomatoes through September. One of my favourite ways to preserve summer tomatoes is to make my Sheet Pan Tomato Sauce, which can then be stored in the freezer to use throughout the winter.
Table of Contents
- Sheet Pan Tomato Sauce Ingredients
- Equipment
- What to Use Sheet Pan Tomato Sauce In
- Step One—Roast the Vegetables
- Step Two—Blend the Sauce
- Step Three—Let the Sauce Simmer & Reduce
- Step Four—Store to Enjoy All Winter Long!
- More Recipes to Make with Tomatoes Before They’re Gone
- Sheet Pan Tomato Sauce Recipe
Sheet Pan Tomato Sauce Ingredients
To make this recipe, you will need the following ingredients:
- 3 lbs ripe Roma tomatoes, quartered
- 2 large red bell peppers, quartered and seeded
- 3 large garlic cloves, peeled
- 2 medium yellow onions, peeled and quartered
- 3 tablespoons olive oil
- 2 tablespoons fresh oregano leaves, minced
- 2 tablespoons fresh basil leaves, minced
- Diamond Crystal Kosher Salt
- Fresh black pepper
- Parmesan rind (optional)
Equipment
What to Use Sheet Pan Tomato Sauce In
This recipe celebrates fresh, ripe tomatoes in all their glory. There is nothing quite like the fresh, local (or homegrown) tomatoes that are available in the summer and early fall. The vibrancy of their flavour makes them delicious to eat as-is or to incorporate into a recipe like this Sheet Pan Tomato Sauce.
I started making this recipe when I was in university because it is easy, and although it requires a bit of cook time, I consider it to be a hands-off recipe perfect for the “lazy” cook. If you’re feeling a bit more adventurous, this sauce pairs beautifully with my vegetarian lasagne recipe.
Step One—Roast the Vegetables
Preheat the oven to 400°F. Line a rimmed half-sheet baking pan with parchment paper.
Add the quartered tomatoes, onions, peppers, and peeled garlic cloves to the lined baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast the vegetables for 40 minutes, turning after 20.
Step Two—Blend the Sauce
Transfer the roasted vegetables to a large saucepan. Add the minced oregano and basil to the pan as well. Using an immersion blender, blend the roasted vegetables and herbs until smooth. Taste, and adjust the seasoning as needed.
Step Three—Let the Sauce Simmer & Reduce
Bring the sauce to a simmer over medium heat. Reduce the heat to low and allow the sauce to simmer for 40 minutes, stirring occasionally, until the sauce has thickened.
Step Four—Store to Enjoy All Winter Long!
The sauce can be enjoyed right away or stored in the fridge for up to a week. For longer storage, freeze the sauce in airtight containers for up to four months.
More Recipes to Make with Tomatoes Before They’re Gone
If you’re still in full tomato girl summer mode, be sure to check out these other tasty tomato recipes:
Tomato & Lentil Stew with Harissa
If you make this Sheet Pan Tomato Sauce, please tag me on Pinterest, TikTok, or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Sheet Pan Tomato Sauce
Ingredients
- 3 lbs ripe Roma tomatoes, quartered
- 2 large red bell peppers, quartered and seeded
- 3 large garlic cloves, peeled
- 2 medium yellow onions, peeled and quartered
- 3 tablespoons olive oil
- 2 tablespoons fresh oregano leaves, minced
- 2 tablespoons fresh basil leaves, minced
- Diamond Crystal Kosher Salt
- Fresh black pepper
- 1 Parmesan rind (optional)
Instructions
- Preheat the oven to 400℉ and line a rimmed half-size baking sheet with parchment.
- Add the quartered tomatoes, onions, peppers, and peeled garlic cloves to the lined baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast the vegetables for 40 minutes, turning after 20.
- Transfer the roasted vegetables to a large saucepan. Add the minced oregano and basil to the pan as well. Using an immersion blender, blend the roasted vegetables and herbs until smooth. Taste, and adjust the seasoning as needed.
- Bring the sauce to a simmer over medium heat. Reduce the heat to low and allow the sauce to simmer for 40 minutes, stirring occasionally, until the sauce has thickened. The sauce can be enjoyed right away or stored in the fridge for up to a week. For longer storage, freeze the sauce in airtight containers for up to four months.
