The Best 4-Ingredient Roasted Tomato Pizza Sauce

Meet your raw favorite pizza sauce ! This rich, flavor-packed Roasted Tomato Pizza Sauce requires only four chief ingredients, a few quick minutes of homework, and 30 minutes of hands-off roasting time .
Roasted Tomato Pizza Sauce

How to Make Roasted Tomato Pizza Sauce

1. Roast the tomatoes.

Combine halved cherry tomatoes, sliced garlic, olive vegetable oil, salt, pepper, and dried oregano on a broil sheet, then roast at 425°F until the tomatoes are wrinkled and caramelized in spots .
roasted tomato pizza sauce

2. Pulse in a food processor until mostly smooth.

Let the ridicule tomato assortment cool slightly, then scrape it into a food processor. Pulse a few times, just until the tomatoes are broken down and the mix reaches a thick, sauce-like consistency. taste and adjust seasonings as desired. ( I like to stir in a bad pinch of dried chili flakes. )

3. Use the roasted tomato sauce, or store it for later.

Spread the sauce on a stretched-out round of pizza boodle, add cheese and early toppings ( cure meats, sliced veggies, olives, etc. ), and bake your pizza. You ‘ll need about half of the sauce per 12- to 14-inch pizza. Store extra sauce in an airtight container in the refrigerator for up to a workweek or in the deep-freeze for up to 3 months .
roasted tomato pizza sauce
Looking for more tomato sauce recipes ? here are my ( other ) go-tos :
Roasted Tomato Pizza Sauce
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Roasted Tomato Pizza Sauce

Looking for a rich, flavorful pizza sauce? This roasted tomato pizza sauce comes together in just over 30 minutes and is delicious on its own or covered with toppings.

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cup (enough for two 12- to 14-inch pizzas)




  • Cutting board and knife
  • large rimmed broil sheet
  • food processor


  • 1½ pounds red tomatoes, halved
  • 2 garlic cloves, sliced
  • 1 teaspoon dried marjoram or italian dried herb blend
  • ¾ teaspoon fine sea strategic arms limitation talks
  • newly reason black pepper
  • 2 tablespoons extra-virgin olive oil
  • Dried chile flakes ( optional )


  • Preheat the oven to 425°F.

  • On a large rimmed baking sheet, combine the tomatoes, garlic, oregano, fine sea salt, a few grinds of black pepper, and the olive oil. Mix well, then spread the tomatoes out in a single layer.

  • Transfer the baking sheet to the oven. Roast the tomatoes for 30 minutes, stirring halfway through, until the tomatoes are tender, shriveled, and caramelized in spots.

  • Let the tomatoes cool slightly, then scrape them into a food processor. Pulse a few times, just until the tomatoes are broken down and the sauce is thick and mostly smooth.

  • Taste the sauce and add more salt and pepper as needed. If you like, stir in a pinch or two of dried chile flakes.

  • Sauce your stretched-out pizza dough, or store it for later. The sauce will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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