Sauce recipes that call for taking the skins off tomatoes before cooking always became such a hassle. In this recipe, the tomatoes are roasted slowly so the skins are much easier to peel off before processing. It’s not a lot of hands on time, you just need to give yourself about an hour and a half for cooking and prepping.

Plum tomatoes for easy roasting sauce

Roasted Plum Tomato Sauce

Course: Sauce


  • Ripe plum tomatoes
  • Fresh basil
  • Garlic cloves
  • Kosher salt
  • Cracked pepper
  • Olive oil or grapeseed oil


  • Preheat oven to 400 degrees.
  • Cut plum tomatoes in half. Place tomatoes cut side down on a parchment lined baking sheet.
  • Add 1/4 cup chopped basil, 2-3 garlic cloves, 1/2 teaspoon kosher salt, and 1/4 teaspoon cracked pepper to each tray. (Adjust to the number of trays you can make with your tomatoes.)
  • Drizzle olive oil or grapeseed oil over tomatoes.
  • Roast in oven for 30 minutes, then rotate if more than one tray is in the oven. Return to oven and cook for another 30 minutes.
  • Let cool slightly, then using tongs, peel off the skins.
  • Add tomatoes and herbs to a food processor and pulse a few times to desired consistency.
  • Label and store in refrigerator for up to 5 days, freeze, or can by cooking in a water bath for 40 minutes.
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