Roasted Tomato Pizza Sauce

You’ll Need

  • 1lb roma tomatoes, sliced in half and cored
  • 4 Tbsp olive oil
  • ¼ cup diced onion
  • 4 cloves garlic
  • 1 tsp kosher salt
  • 1–2 tsp granulated sugar
  • 1 tsp dried oregano
  • 1 tsp dried basil

Prep and Cook

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Place the tomatoes on the baking sheet and massage 1 tablespoon of the olive oil into them. Bake for 35–45 minutes, or until the skins of the tomatoes are wrinkled.
  • Ten minutes before the tomatoes are done cooking, heat 1 tablespoon of oil in a Dutch oven, set over medium heat and saute the onions and garlic until translucent. Add the just roasted tomatoes, salt, sugar, oregano and basil to the pot and stir.
  • Puree the mixture with an immersion blender and use immediately or store in the fridge for up to one week, and in the freezer for up to three weeks.


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