This Rich Anchovy-Spiked Tomato Sauce Is Made Entirely on a Sheet Pan

Making a homemade tomato sauce can be a long, labor-intensive process, so we decided to simplify it. This deliciously fresh, savory tomato sauce is made with a mix of plum tomatoes, garlic, onions, and carrots roasted on a sheet pan to help to concentrate and slightly caramelize the flavors. All of the ingredients are then whirled in a blender with some olive oil, a touch of sugar, and some fresh, herbal basil. The anchovies, when added, offer a hit of umami that puts this recipe even further over the top. The red sauce boasts a puree-like consistency that could be beautiful slathered on pizza or clinging to freshly cooked pasta. Freeze it in portions or can it so you can enjoy summer all year round. 

Can you use other tomatoes besides plum tomatoes?

Yes! This sauce is very flexible and can use any type of tomato. Opt for two pounds, like the recipe calls for, rather than focusing on the type of tomato. 

Is there another ingredient you can use instead of anchovies to get umami in this sauce?
Yes, if you’d like to skip the anchovies, opt for another umami-rich ingredient, such as miso, soy sauce, mushroom powder, or even tomato paste, to amp up the depth of the sauce.

Notes from the Food & Wine Test Kitchen

This sauce is customizable with your favorite herbs and spices. Try other herbs, such as oregano, marjoram, and parsley, or add spices, such as cumin or coriander, to create a tomato sauce with additional flavors. 

Make ahead

Store in an airtight container in the refrigerator for up to four days or freeze, preferably in portions, for up to one year.