Roasted Tomato Sauce
Updated Aug 28, 2025
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With a jar of this in the fridge, you will make dinner interesting in two shakes.
This roasted tomato sauce is amazing served up with all kinds of Mexican food, like enchiladas, tacos, and these fajitas. It would also be nice with some plain or Mexican grilled steak or chicken or fish.
It will keep for about 5 days in the fridge, and I see nothing wrong with menu planning around it for an entire week. And if you like this sauce, then you are definitely going to want to check out this recipe for stewed tomatoes; another way to use up a bounty of tomatoes in the peak summer season!
If you want, you could skip the cilantro – some people just don’t like it. You could sub in parsley for a bit of green freshness, or you could add 1/2 teaspoon of ground cumin if you want an earthier, smokier flavor.
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Roasted Tomato Sauce
Equipment
Ingredients
- 6 large plum tomatoes (halved and seeded)
- 2 shallots (peeled and halved)
- 4 cloves garlic
- 1 jalapeño (stemmed, seeded, and halved)
- 1 tablespoon olive oil (or more as desired)
- 1 teaspoon kosher salt
- 1 tablespoon chipotle in adobo sauce
- ½ cup fresh cilantro leaves (optional)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Preheat the oven to 400 F. Line a rimmed baking sheet with foil, then lightly the foil or spray with nonstick baking spray. Spread the tomatoes, onions, garlic, and jalapeños on the baking sheet. Roast in the oven until softened and well browned in spots, about 20 to 25 minutes.
- Transfer the vegetables to a blender or food processor and add the chipotle sauce and cilantro. Add the tablespoon of olive oil. Pulse, then puree until the desired consistency is reached. Add salt and pepper to taste.
