A no-peel homemade roasted tomato sauce with just 7 ingredients

Ingredients

• 2 pounds Cherry Tomatoes (whole, washed; halve larger ones for even roasting)
• 1 medium Yellow Onion (peeled and cut into wedges)
• 4 large Garlic Cloves (peeled and smashed)
• 2 tablespoons Olive Oil (extra-virgin preferred)
• 1/2 teaspoon Red Pepper Flakes (adjust to taste)
• 1 teaspoon Salt (kosher or sea salt)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/4 cup Fresh Basil Leaves (torn, added after simmering)
• 1/4 cup Water (to adjust consistency if needed)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it fully preheat while you prepare the vegetables.

   Time: PT10M

   Temperature: 425°F

2. Prepare Vegetables

   Wash the cherry tomatoes. Peel the onion and cut it into wedges. Peel the garlic cloves and smash them with the flat side of the knife.

   Time: PT10M

3. Season and Toss

   In a large mixing bowl, combine the tomatoes, onion wedges, and smashed garlic. Drizzle with olive oil, then sprinkle red pepper flakes, salt, and black pepper. Toss everything together until evenly coated.

   Time: PT5M

4. Roast the Vegetables

   Spread the seasoned vegetables in a single layer on a parchment‑lined baking sheet. Roast for 30 minutes, stirring once halfway through, until the tomatoes are blistered and the onions are caramelized.

   Time: PT30M

   Temperature: 425°F

5. Blend the Roasted Mix

   Transfer the roasted tomatoes, onions, and garlic (including any juices) to a blender. Add the fresh basil leaves. Blend on high until smooth, pausing to scrape down the sides as needed.

   Time: PT5M

6. Simmer and Thicken

   Pour the blended mixture into a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 15 minutes, or until the sauce reaches your desired thickness. If it becomes too thick, stir in a little water or broth.

   Time: PT15M

   Temperature: Medium heat

7. Cool and Store

   Remove the sauce from heat and let it cool to room temperature before transferring to airtight containers.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

15g

Fat

2g

Fiber

2g

Ingredient Substitutions

• Instead of Cherry Tomatoes: Canned diced tomatoes, Roma tomatoes, quartered
• Instead of Yellow Onion: White onion, Sweet onion
• Instead of Garlic Cloves: Garlic powder (1 tsp), Shallots (2 medium)
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Red Pepper Flakes: Cayenne pepper (pinch), Fresh chopped chili
• Instead of Salt: Soy sauce (1 tsp, for umami), Seasoned salt
• Instead of Black Pepper: White pepper, Ground cumin (small pinch)
• Instead of Fresh Basil Leaves: Oregano (1 tsp), Parsley (1 tbsp)
• Instead of Water: Vegetable broth (1/4 cup), Red wine (1 tbsp)

Equipment Needed

• Baking Sheet
• Parchment Paper (optional)
• Mixing Bowl
• Chef's Knife
• Cutting Board
• Blender
• Saucepan
• Spatula
• Measuring Spoons

Critical Steps — Do Not Skip

• Roasting the tomatoes and onions to develop deep flavor.
• Blending the hot roasted vegetables safely without steam buildup.
• Simmering the sauce to achieve the right thickness without burning.

Chef Tips from the Video

• For extra depth, add a splash of balsamic vinegar during the simmering stage.
• Roast a few red pepper strips alongside the tomatoes for a sweeter flavor.
• Finish the sauce with a drizzle of cold extra‑virgin olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Up to 5 days in an airtight container.

Freezer: Up to 3 months; freeze in portion‑size bags or containers.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be made up to 2 days ahead and stored in the fridge; reheat gently.
• Freeze in ice‑cube trays for single‑serving portions, then transfer to a freezer bag.

Frequently Asked Questions