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.
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