A dish that takes me back to our family gatherings growing up is baked dolmas in tomato sauce. My aunt would make this great appetizer for parties, which was always a BIG hit. The tangy grape leaves, stuffed with savory rice and herbs, covered in a warm, caramelized onion red sauce, make the best crowd-pleasing dish. The best part? It’s incredibly easy to make using either homemade dolmas or canned dolmas. It’s especially quick if you use your favorite store-bought marinara sauce!

Wrapped, stuffed grape leaves submerged in tomato sauce in a ceramic dish.

This recipe uses my homemade dolmas, which are even more delicious when baked in warm tomatoey goodness. I’m also including a homemade red sauce recipe here but know you can use your favorite canned red sauce to save time–marinara works perfectly.

⭐️ Reasons to Make These Baked Dolmas

Dolmas in red sauce are a versatile dish you can serve warm or at room temperature. These make a much better cold-weather dish while regular dolmas are great for warmer weather. To simplify the prep, the tomato sauce can be made in advance (or you can buy a jar) so you’ll just drop in the dolmas and bake them for 20 minutes before serving.

This dish’s flavors and textures are similar to an eggplant involtini, holishkes, or casserole. By baking the dolmas in a tomato sauce, we infuse them with a satiating richness that sets them apart from traditional dolmeh. The tanginess of lemon and the brininess of grape leaves balance beautifully with the sweetness of caramelized onions and tomatoes. The result is a tomatoey, garlicky, and savory dish with a comforting heartiness from the rice filling. For an extra layer of flavor, finish your dolmas with a crumble of creamy feta to contrast with the tomato-rich sauce.

🧾Ingredients in this Recipe

Ingredients to make dolmas in red sauce laid out on a marble countertop.
  • Dolmas (homemade or canned): Follow this homemade dolmas recipe or buy your go-to canned brand.
  • Tomato sauce: Use a jar of your favorite pasta sauce or make a simple homemade version using the following ingredients:
  • Flavorless oil: Canola, and vegetable oil work well, and you can use olive oil for a little extra flavor if you like.
  • Yellow onion: These caramelize when sauteed adding a subtle sweetness to the sauce.
  • Garlic cloves: Whole garlic cloves bring a pungent, butter warmth to the tomato sauce.
  • Sea salt: A pinch of salt balances the sweet and the savory.
  • Red pepper flakes: These give a dash of heat to the sauce.
  • Sugar: Adds a touch of sweetness to the sauce to balance the acidity of the sauce.
  • Can of tomatoes in sauce: This provides the base of the homemade sauce, full of savory, tomatoey flavor. I use a 28-oz can of crushed tomatoes.

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

Start by preheating your oven to 375°F.

Sliced yellow onions sauteeing in a silver pan.
  • Start your sauce by heating the oil over medium/medium-high heat. Add the onion and cook until beyond translucent and it starts to get golden brown.
Yellow onions, garlic, and red pepper sauteeing in a pan.
  • Add the garlic, salt, and red pepper flakes.
A hand pouring a can of tomato sauce over a pan with sauteed onions.
  • Once the garlic is cooked but not quite browned, pour in the tomato sauce. Give it a taste and tweak the seasoning as needed. If it’s a bit too acidic, sprinkle in a pinch of sugar to balance it out.
A mix of tomato sauce and onions in a silver pan.
  • Once the sauce is heated through, lower the heat, cover the pan, and let it simmer gently for 10-15 minutes. If you want a smoother texture, blend the sauce before serving. Then, turn off the heat, and you’re good to go!
Wrapped, stuffed grape leaves submerged in tomato sauce in a ceramic dish.
  • Transfer the tomato sauce to a baking dish and add the dolmas to the baking dish.
One baked dolma held in silver serving tongs above an oval plate of dolmas.
  • Bake for 20 minutes, and enjoy!
A large oval plate with several baked dolmas in tomato sauce.

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A large oval plate with several baked dolmas in tomato sauce.
Author: Candice Walker

Baked Dolmas in Tomato Sauce

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If there’s a dish that takes me straight back to family gatherings growing up, it’s baked dolmas in tomato sauce. my aunt would make this great appetizer for parties, and it was always a BIG hit. The tangy grape leaves, stuffed with savory rice and herbs, covered in a warm, garlicky red sauce, make the best crowd-pleasing dish.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Appetizer, Main, Main Course
Cuisine: American, Middle-Eastern, Persian
Diet: Gluten Free, Kosher, Vegetarian
Servings: 4
Calories: 479kcal

Ingredients

  • 2 tbsp oil flavorless or olive
  • 1 small yellow onion finely diced
  • 2 garlic cloves minced
  • 1 pinch sea salt
  • 1/2 tsp red pepper flakes optional
  • 1 pinch sugar
  • 1 can tomatoes sauce
  • 12 dolmas 14-oz. can or homemade
US Customary – Metric

Instructions

  • Preheat oven to 375F.
  • Start your sauce by heating the oil over medium/medium-high heat. Add the jonion and cook until beyond translucent and it starts to get golden brown. Add the garlic, salt, and red pepper flakes.
  • Once the garlic looks cooked but is not yet brown, add the tomato sauce. Taste and adjust seasoning. If it tastes too acidic, add a pinch of sugar. Once the tomatoes are brought to temperature lower the heat to simmer covered for 10 minutes. If a smoother consistency is desired, blend the sauce. Turn off the heat.
  • Optional: Transfer the tomato sauce to a baking dish. Add the dolmas to the baking dish or keep them in the oven-safe pan.
  • Bake for 20 minutes.

Notes

Prep ahead tip: You can get it ready for the oven (in it’s baking dish), cover it, and bake it for 20 minutes before your guests arrive. Just let it come to room temperature and pop it in the oven before your guests get there.
You can blend the sauce if you are looking for a smoother finish…I personally prefer the sauce a little chunky.
Instead of making your own sauce, make this a 2-ingredient recipe with a can of dolmas and a jar of your favorite pasta sauce!

Nutrition

Calories: 479kcal | Carbohydrates: 22g | Protein: 27g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 89mg | Sodium: 567mg | Potassium: 849mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1470IU | Vitamin C: 22.5mg | Calcium: 585mg | Iron: 1.4mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

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