Roasted Tomato Basil Sauce on the GRILL
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Updated September 29, 2014
cloves fresh crushed garlic
(32 ounce) can Muir Glen™ diced tomatoes
cup fresh basil, chopped & loosely packed
Preheat grill to medium-high heat.
Drizzle olive oil in a large foil pan. Toss in crushed garlic. Place on grill and cook until garlic is softened, about 6-8 minutes.
Add diced tomatoes to the foil pan. Cover grill and cook for 10 minutes or so, until the tomato sauce is piping hot.
Stir in salt (add more or less according to taste). Toss in fresh basil. Serve immediately over pasta or fresh grilled asparagus.
More About This Recipe
- Go Italian or Go Home! This easy tomato-basil sauce is made on the grill in minutes!
Toss a few verrry simple ingredients together and get yourself on over to Tuscany tonight! This ridiculously simple tomato sauce is made on the grill so you won't be heating up your kitchen, not to mention the cray cray deliciously fresh flavor will quite literally transport you to authentic Italian goodness!
It's this easy, amore mio's! Grab yerself a foil container, Muir Glen Diced Tomatoes, garlic, olive oil, and basil. Okay, and salt. Don't let that extra ingredient throw you for a loop.
Crush your garlic and toss it into the foil pan with some serious olive oil action, and toss all that all onto the grill. For reals. It's this easy.
Warning: you have officially reached the hardest part of this recipe. OPEN THE CAN. Toss tomatoes into the sizzling garlic. Wipe thy brow. You made it.
Once the tomatoes are boiling and bubbling, pull the foil from the grill, and add a bit of salt.
Then stir in boatloads of basil. No, not actual boats, yo. Think Venetian gondolas. Filled with basil. Tunneling through your homemade, super-easy Roasted Tomato & Basil Sauce. Which you can now pour on top of your favorite pasta, or directly down your throat.
Brooke blogs at Cheeky Kitchen where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!
How to make easy roasted tomato sauce
So here’s the deal with this easy roasted tomato sauce recipe. I use it at least 3 times a week in my kitchen. Whether it’s on pizza, in pasta or as a dipping sauce, this roasted tomato sauce recipe is one of the most versatile recipes in my repertoire.
I started making this sauce years ago when I bought a giant box of perfectly ripe tomatoes from a market. I knew many of them would be enjoyed as is with copious amounts of salt and others would be turned into a classic Caprese salad. But I knew I would have to preserve most of them in a delicious sauce. I absolutely love the flavor of roasted tomatoes so I started there and kind of just added the aromatics I know work best with tomatoes.
This is one of those trustworthy recipes that are great to have on stand-by and it also happens to be the reason why Friday night is almost always pizza night at Casa Ryder because it takes me all of 10 minutes (once defrosted, obviously) to throw together awesome pizzas when I have this sauce and a few balls of dough waiting for me in the freezer. Roasted tomato sauce for all!
- 14 tomatoes (medium-sized, firm)
- 1/2 cup onion (chopped)
- 1/4 cup olive oil
- 1 tablespoons/15 mL fresh oregano (finely chopped)
- 2-3 large basil leaves (finely chopped)
- 2 cloves garlic (minced)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried pepper flakes
Cut tomatoes in half and remove the stems.
Using 2 tablespoons of olive oil, lightly brush the cut ends of the tomatoes.
Place tomatoes cut side down on a preheated grill over a medium heat. Grill for about 5 minutes or until the tomatoes start to brown and you can easily lift the skin off. Remove from grill.
Carefully, remove skins from tomatoes, lightly blend in a blender or food processor and set aside.
Meanwhile, heat 2 tablespoons of olive oil in a large pot over a medium heat. Add onions. While stirring cook onions until they soften and turn translucent.
Add remaining ingredients and stir together. Simmer on low for 10 to 15 minutes. Add water if the sauce becomes too thick.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Tomatoes on the grill are a great way to enjoy summer's favorite vegetables or fruit, or. tomatoes. It's true that tomatoes are fruits, botanically speaking, and it shows in their soft texture. You can still grill them, but it does help to be aware of which type of tomato you're grilling. In general, you want to use tomatoes that are firm when ripe, such as Early Girls, for grilling, since softer varieties have a tendency to fall apart when exposed to heat.
While perfectly ripe tomatoes are good to grill, grilling can heighten and add flavor to less-than-perfect specimens, too. Plus, the juicy brightness of grilled tomatoes adds a great note to a platter of grilled vegetables, any combination of which are good hot or at room temperature, making them a great choice for easy entertaining, since they can be done before anyone shows up at the door or in the yard.
This recipe is as much a technique as a recipe, so feel free to experiment with additional flavors or sauces. Obviously, you can grill as many or as few tomatoes as you like and the grill at hand will hold.
Want to jazz things up? You'll find some tasty sauces at the end of the recipe perfect for drizzling on grilled tomatoes if you want to dress them up a bit.
Roasted Tomato Sauce (Best Ever) + Video
Can't wait to try it at last! Thanks, girl. Love the blog.
looks yumm .. do visit my space at
Oh I am making this too, so my meatballs will turn out just like yours :)
I just made this. awesome! i reduced the time by 15 minutes for baking it for two hours but that was mainly because the parchment paper was so blackened. then i put on 400 degrees for only 15 because i was afraid of the paper making too much smoke. the tomatoes and sauce turned out amazing. but - it only made a small jar for me. maybe the tomatoes were just smaller. Is there any way to thin it out? i don't know what to use that wouldn't change the flavor. what do you suggest?
I am really happy to hear that you loved it. I use water to thin out sauce, just add a little at a time. Hope that helps.
Thanks for sharing, it sound wonderful Tomato sauce that used oven baked tomatoes !! Tomatoes are cheap in Malaysia, so I will make some but since the onion and garlic will get burn faster as they are much smaller in size, I will strain them out from the oil after microwaved them and sprinkle them with the herbs much later to avoid burn !! Thanks again.
I am writing for a few reasons. firstly, Yaya gave me and Don this website and told us how fun and good the food was to make. I immediately went for the oven baked tomato sauce and what a pleasure and fun to make. I have since made it twice and expounded up the original receip to include things we also like in our sauce. I have eatn it plain on noodles over chicken an dnow am making tonight a pan full of sauce by adding about 1 cup of water to this already awesome recipe. Devine tasting. Leaving no juice on the plate. We love it. I cant wait to try other recipes. Thank you for sharing yours.
Third times a charm for this sauce. I still ad a cup of water and it is amazing. Tonight is a recipe for your chicken and olive recipe. Love cooking your style!
I just read this recipe for the first time. I have only been a member of the site for about 6 months and clicked on this link in todays email from you. What a great recipe. I love to make my own tomato sauce but this one sounds better than anything I have ever done because I never thought of roasting the tomatoes in the oven to make sauce!! I grow my own Roma tomatoes and I use them all the time for sauce, imagine how yummy this will taste with them. Thanks so much for connecting me with this recipe this morning. I love your site and have tried many of your recipes already in the few months I have been a member. Keep up the GREAT work.
this has me craving pasta for dinner!
This doesn't say anything about storage. I'm wonder if anyone has canned it and what is the process after making it? How long is the shelf life?
Hi Diana! Thanks for stopping by. I have not canned this sauce yet. I have froze a lot last winter and defrosted it this summer and it was perfect. Let me know if you can it and how it goes.
I also and a few red peppers quarterd, one onion coarsely chopped. I do not use parchment paper in my roaster. After blending it, I add 1TBSP balsamic vingar per pint, blend give a quick pulse or two. Then I can pint size jars in hot water bath for 35 min. really yummy :)
ps. also I only use 1 TBSP olive oil. when I am cooking chicken, shrimp or whatever protein for my meal I am using olive oil before I add this sauce.
I have a ton of tomatoes, so I'm going to try this tomato sauce :) Thanks for sharing!
Do you need to use Roma tomatoes? I have a garden full of beefsteak, jet star and a few others. What do you think? On canning the sauce. just look in the Ball Canning Book. There are many similar recipes and it will let you know if and for how long to process in a water bath. Just remember that there are some ingredients that need a pressure canner, so just give it a look. If you don't have the Ball Canning Guide just go to their website.
I have only made this recipe with Roma's they really are the perfect sauce tomatoes. Any type of paste tomatoes will work. I have made a sauce with cherry tomatoes before too. I would be interest to see how is turns out. Let us know how it goes!
I just did this with some Romas from my garden plus about half a peck of beefsteaks from the farmstand. It tastes great, but it's on the thin side -- I'm simmering it for a while to let it thicken up.
made this last night and having it tonight. I added chilli to my oil onion and garlic mix and its blooming amazing. thank you so much for this recipe. also making the meatballs to y posted to go with it <3 this site have made many dishes from this blog. thank you
I have a bunch of frozen home grown tomatoes. If I thaw them, do you think they'd work for this if I sliced them up?
That's a good question. I too have a lot of frozen tomatoes. thinking it should work because you end up processing at the end. just a lot more watery in the beginning.
Where is the print button?
At end of recipe, just above FB, Twitter, Pinterest buttons.
How much does one recipe make, large family?
It says it yields 3 cups. She also mentioned that she doubles the recipe when making the sauce. It sounds delicious!. I'm pinning it!!
Do your remove the tomato skin before you put in the food processor?
I never have, but if you have a food mill you can use that to separate the skins. I make it and serve it every year for Christmas and have never had any complaints. I do have a sauce attachment coming for my stand mixer, so next time I make it I will try it and see if it changes the texture or maybe I will like it better. Enjoy and let us know how it goes.,
Doesn't your garlic burn and turn acrid with the long cooking and being chopped finely? I'm wondering if it might not be better adding it halfway through cooking?
You can try that. I have not had any problems. Enjoy and let us know how it goes.
Are you slow roasting for such a long time in order to dry the tomatoes out, (less juice?) or is it strictly for flavor enhancement? I need to do something with the billion (give or take) cherry tomatoes I'm stuck with and I don't know what would happen to them if I roasted them for such a long time.
Slow roasting imparts a deep tomato flavor. I would make this sauce with cherry tomatoes, just watch your cook time. They are much smaller so they will cook faster. Enjoy and let us know how it goes.
I have been roasting cherry tomatoes (particularly, the Sungold variety) with a roughly chopped onion, red bell pepper and some salt. I add about 4 cloves of chopped garlic (not finely chopped either) and a few glugs of olive oil. I cut the cherry tomatoes in half, stir everything up to cover well, fill a 9x13 pan (lined with parchment for easier cleanup) and roast everything at 350 degrees for about an hour or until I see bits and pieces of the tomato mixture starting to turn brown. At that point, I turn off the oven and let the mixture cool. I then use a stick blender to combine everything into a sauce. You can add herbs of your choice at the beginning of the roasting process but I have only added dried rosemary thus far at that stage. Fresh herbs might burn so I use dry and have had no problems. I add fresh basil when I blend it up to add a fresher herb taste, bag the mixture up in freezer bags and freeze. I haven't added thyme before but will keep that in mind this tomato season. The sauce turns out really thick and is delicious enough to eat by the spoonful, herbs or not. It really is that good! I am experimenting in using larger tomatoes this season. So far, I have cut them in half, tried to deseed as much as possible prior to roasting, and cut out the nasty yellow core often seen in larger tomatoes. (This is a great way to use those tomatoes with cracks since you can cut those out during this step!) I roast them flesh side down at 225 degrees for roughly 3 hours, sometimes longer if the tomatoes are very large. I do not add oil or spices since I waterbath the processed tomatoes for multiple uses. Once cooled, it is very easy to remove the skin. I remove whatever remaining seeds I find after this process. (When removing the seeds at any stage, I do this over a strainer and a small bowl to catch the seeds and save the juice and tomato pulp surrounding the seeds. It is very easy to use a spatula to rub the juice/pulp from the seeds, insuring I save the maximum juice/flavor.) You can then add that juice/pulp to the tomatoes before or after blending them up. Roasting the tomatoes in this way saves heating up the kitchen until the point where I begin the waterbath process. Most of the time, the roasted tomatoes (once blended) require very little cooking time, if any, and the sauce is fairly thick, although not as thick as when roasting cherry tomatoes and blending the seeds, skins and pulp. You could skip the deseeding and skinning of the larger tomatoes and use a stick blender, food processor, or tomato mill, if you prefer. This would give you a thicker sauce, for sure! I freeze the roasted cherry tomatoes that have been cooked with olive oil since I don't have a pressure canner. For the larger tomatoes roasted without oil, I waterbath those. You can add spices before processing if you prefer. I do use canning salt to season the sauce before processing. So far, processing the large tomatoes this way has saved me hours sweating in the kitchen when preparing them for canning. For years, I have boiled a pot of water to throw the large tomatoes into to help remove the skin. After boiling pounds of tomatoes this way, I then have to remove the skin and whatever seeds I could and then throw everything into another pot on the stove to cook them down enough to thicken somewhat before canning. Finally, heating up a large pot for the final process of sterilizing the jars and then waterbathing for 45 min to an hour heats my kitchen up to the boiling point. lol! You hardly notice the oven is on at 225 degrees and really don't have to do much for the 3 hours the large tomatoes are cooking. Once roasted, skinned and deseeded (or not), you will find you really don't need to cook it much on the stove because the juices have concentrated from the long, slow cooking. You still have to deal with that darn waterbath at the end of the process but you don't have to be in heatstroke for hours at a time. Hope that helps! I'm still experimenting!
I changed the seasoning slightly (just personal taste) and this was amazing. I think its the best sauce I've ever made. Thank you for the recipe!
So happy you loved it! I make it every Christmas for our family gathering and there is never a drop left.
The Best Ever doesn't describe this sauce. It is better than that! Many years ago when I was young and very poor, I was fortunate enough to visit Italy. This sauce, over homemade spafehtti, tastes exactly like the pasta with tomato sauce I used to eat back then (the only thing I could afford).
We made our first batch with San Marzano's from a local farm and fresh herbs (thyme, sage, marjoram and oregano mainly), onions and garlic from our garden. We then canned it for use this winter.
We are making our second batch today, with homegrown Tomato Juliet (over-sized cherries). I can't wait to see if this batch tastes as divine as the first one!
Thank you so much for sharing.
Depending on how powerful your blender is, it will chop the skins up very fine so it is not bothersome (I actually like the flavor with the skins). You could also push the sauce through a fine mesh strainer after making it too to remove any large pieces of skin. Enjoy!
This is without doubt a fantastic sauce snd will be my go to recipe from now on. I used a box of Roma tomatoes (it's Summer here) and added onions, garlic and fresh herbs from the garden. Might have gone a little overboard with the basil because I love it so much. I put the sauce through my Kitchenaid strainer and put the pellets from the strainer through 3 times. I read to do this somewhere and I did get quite a bit of extra sauce. It's worth making this for the kitchen smells alone!
This weekend, I made this sauce as my first attempt at homemade tomato sauce and we loved it. I served it on radiatore with some grilled pork - the sauce was simply amazing! Very flavorful and delicious. I added a little bit of pasta cooking water to thin it slightly. Thank you for a great recipe that is both yummy and helped me actually use my immersion blender!