Roast Tomato Pizza Sauce
This roast tomato pizza sauce has a rich, fresh tomato taste that becomes deeper and slightly sweeter after roasting. Olive oil adds a smooth texture, while oregano and basil bring classic Italian herb flavor.
Equipment
- Large baking sheet
- parchment paper,
- Sharp knife
- Cutting board
- Measuring spoons
- Large mixing bowl
- Blender or food processor
- Silicone spatula
- Medium saucepan
- Airtight storage container
Ingredients
- 2 pounds ripe tomatoes cut into halves or quarters
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon honey
- 1 teaspoon kosher salt
Instructions
Step 1: Prepare the Tomatoes
- Preheat your oven to 425°F (220°C). Cut the tomatoes in half and place them cut-side up on a baking sheet. Drizzle with olive oil and sprinkle evenly with kosher salt, oregano, basil, garlic powder, and onion powder.
Step 2: Roast Until Tender
- Roast the tomatoes for 35–40 minutes, or until they are soft, lightly browned around the edges, and have released most of their juices. This roasting process creates a naturally sweet, concentrated tomato flavor.
Step 3: Blend the Sauce
- Transfer the roasted tomatoes and all of the flavorful juices from the baking sheet into a blender or food processor. Add the honey and blend until the sauce becomes smooth and creamy.
Step 4: Simmer for Better Flavor
- Pour the blended sauce into a medium saucepan and simmer over low heat for 5–10 minutes, stirring occasionally. This thickens the sauce and allows the herbs and seasonings to fully develop.
Step 5: Cool and Use
- Allow the sauce to cool slightly before spreading it over pizza dough. Use immediately, refrigerate for up to 5 days, or freeze in airtight containers for up to 3 months.