Meet your new favorite pizza sauce! This rich, flavor-packed Roasted Tomato Pizza Sauce requires only four main ingredients, a few quick minutes of prep, and 30 minutes of hands-off roasting time.
How to Make Roasted Tomato Pizza Sauce
1. Roast the tomatoes.
Combine halved cherry tomatoes, sliced garlic, olive oil, salt, pepper, and dried oregano on a baking sheet, then roast at 425°F until the tomatoes are wrinkled and caramelized in spots.
2. Pulse in a food processor until mostly smooth.
Let the roasted tomato mixture cool slightly, then scrape it into a food processor. Pulse a few times, just until the tomatoes are broken down and the mixture reaches a thick, sauce-like consistency. Taste and adjust seasonings as desired. (I like to stir in a big pinch of dried chile flakes.)
3. Use the roasted tomato sauce, or store it for later.
Spread the sauce on a stretched-out round of pizza dough, add cheese and other toppings (cured meats, sliced veggies, olives, etc.), and bake your pizza. You'll need about half of the sauce per 12- to 14-inch pizza. Store extra sauce in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.
Looking for more tomato sauce recipes? Here are my (other) go-tos:
Roasted Tomato Pizza Sauce
Equipment
- Cutting board and knife
- large rimmed baking sheet
- Food processor
Ingredients
- 1½ pounds cherry tomatoes, halved
- 2 garlic cloves, sliced
- 1 teaspoon dried oregano or Italian dried herb blend
- ¾ teaspoon fine sea salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Dried chile flakes (optional)
Instructions
- Preheat the oven to 425°F.
- On a large rimmed baking sheet, combine the tomatoes, garlic, oregano, fine sea salt, a few grinds of black pepper, and the olive oil. Mix well, then spread the tomatoes out in a single layer.
- Transfer the baking sheet to the oven. Roast the tomatoes for 30 minutes, stirring halfway through, until the tomatoes are tender, shriveled, and caramelized in spots.
- Let the tomatoes cool slightly, then scrape them into a food processor. Pulse a few times, just until the tomatoes are broken down and the sauce is thick and mostly smooth.
- Taste the sauce and add more salt and pepper as needed. If you like, stir in a pinch or two of dried chile flakes.
- Sauce your stretched-out pizza dough, or store it for later. The sauce will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Laura T. Ontario Canada says
2nd batch of sauce today. Made this one using chocolate sprinkles cherry tomatoes. Roasted on a cookie sheet on the bbq and it turned out absolutely amazing. The sauce is so thick and sweet and the flavour of the tomatoes roasted in the garlic and olive oil is just perfect.Doubled the recipe (as that was all the cherry tomatoes I had) and ended up with 3 cups to freeze for this winter. Thank you so much Peggy for creating this blog and posting these simple yet amazingly flavourful recipes.
Peggy Paul Casella says
So glad you like the recipe. Thanks for sharing!
Michelle says
I just made this amazing sauce with my overage of cherry tomatoes from my garden and it is absolutely devine!
I plan to have them like this as a side to compliment other dishes they are so good just as they are even without saying them.
Thank you so much for sharing your awesome recipes!!
Peggy Paul Casella says
I'm so glad you like the recipe!
Michelle says
I just made this amazing sauce with my overage of cherry tomatoes from my garden and it is absolutely devine!
I plan to have them like this as a side to compliment other dishes they are so good just as they are even without saucing them.
Thank you so much for sharing your awesome recipes!!
Sarah says
Could you pressure can this recipe?
Peggy Paul Casella says
Possibly, but I have never tried. If you do, let me know how it turns out!
Jean says
Just got done making this and it was delicious! I cut the recipe in half because I only had 12 oz of deck grown cherry tomatoes left. The only change I made was adding a few sprinkles of dried oregano to the 1/2 teaspoon Italian dried seasoning blend. I cooked mine in the toaster oven, baked first half then stirred and broiled the second half. After it slightly cooled I took a spatula and placed in a 1 cup glass container with lid. I licked the spatula and the flavors were amazing. I will be using this to make flatbread pizzas. I’m going to only pulse 1/2 of the cooked product while adding in the other half for some yummy tomato texture.
Thanks for this easy and delicious recipe!
Peggy Paul Casella says
I'm so glad you liked the recipe!