Zesty Tomato Sauce

Zesty Tomato Sauce

Made  times
Brandon Squige Johnson 3

"This is a really good base sauce for fried ravioli, pizza, or whatever."
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1 h 10 m servings 126 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 126 kcal
  • 6%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 808 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
  3. Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
  4. Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.



This sauce is more creamy than zesty but still good. I didn't add salt because I used salted butter however I did followe the method as written. It is a bit runny. I suggest seeding the tomatoes...

WAY too much salt! I had to add a can of tomato paste and a can of tomato sauce just to tone down the saltiness.

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