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Simplest Oven-Roasted Tomato Sauce

Very lightly adapted from Brooklyn Farm Girl
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3 cups
Author my Bottomless Boyfriend


  • 4 cups cherry tomatoes if substituting larger tomatoes, I suggest cutting them into 1x1-inch pieces, stems removed
  • 1/4 teaspoon onion powder
  • 2 tablespoons olive oil
  • 1/3 cup fresh basil
  • 1/2 teaspoon garlic powder
  • salt and black pepper to taste


  1. Preheat oven to 425 degrees F.
  2. Spread tomatoes in a single layer in a pan. Drizzle with olive oil. Sprinkle with onion powder.
  3. Bake for 35 minutes or until tomatoes are wrinkly.
  4. Let cool for a few minutes, then put tomatoes in food processor. Add fresh basil, garlic powder, salt, and pepper and blend until smooth.
  5. To serve: I added a few handfuls of spinach to the finished sauce and simmered it on the stove until the spinach wilted. Then I poured it over pasta and topped it with cheese. I <3 ricotta, but you can use whatever you like!