Preheat your oven to 400°F (200°C). This temperature will ensure the tomatoes roast beautifully, concentrating their flavors.

Wash the tomatoes thoroughly. If you’re using Roma tomatoes, slice them in half lengthwise. Cherry tomatoes can be left whole. This small prep step makes a big difference in how the tomatoes roast.

Arrange the tomatoes on a baking sheet, cut side up if halved. Drizzle with olive oil and sprinkle with kosher salt, dried basil, dried oregano, garlic powder, and onion powder. The combination of these spices adds a robust Italian flavor to the sauce. Roast the tomatoes in the oven for 25-30 minutes until they’re soft and their skins are wrinkled and slightly caramelized.

Once the tomatoes are roasted, let them cool for a few minutes. Transfer them to a blender or food processor, making sure to include any juices from the baking sheet. This is where the magic happens. Blend until the mixture is smooth. If you like your sauce a bit chunky, pulse the blender a few times instead.

Add the honey, tomato paste, and red pepper flakes (if using) to the blender. Blend again until everything is well combined. The honey helps to balance out the acidity of the tomatoes, while the tomato paste thickens the sauce, making it perfect for spreading on pizza.

Taste the sauce and adjust the seasoning if needed. If the sauce is too thick, add a little water or olive oil until you reach your desired consistency.