Almond Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely from scratch, and roasting the tomatoes first takes the flavor somewhere a store-bought jar simply cannot go. The high heat caramelizes the edges, collapses the flesh, and coaxes out a natural sweetness that makes the whole sauce taste rich and complex without any added sugar or fuss. Onion wedges and whole garlic cloves roast right alongside the tomatoes, then get blended in with fresh basil, dried oregano, and a subtle warmth from turmeric and red pepper flakes. Every single ingredient here is straightforward and tree-nut free by nature, so there is no label-scanning or second-guessing — just honest, whole-food cooking. The blender brings everything together into a silky, vibrant sauce that finishes with a quick simmer to thicken and deepen the flavor even further. It is the kind of sauce that makes pasta night feel like a genuine occasion, and it works just as beautifully spooned over roasted vegetables or used as a base for shakshuka.
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Learn more →Ingredients
4 servings
- 2 lbs plum tomatoes, halved lengthwise
- 1 medium yellow onion, cut into 8 wedges
- 6 cloves garlic, unpeeled
- 4 tbsp extra virgin olive oil, divided
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- ½ tsp dried oregano
- ¼ cup fresh basil leaves, loosely packed
- ½ tsp turmeric
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the tomato halves cut-side up on a large rimmed baking sheet. Scatter the onion wedges and unpeeled garlic cloves around the tomatoes. Drizzle with 3 tbsp of the olive oil and sprinkle with the salt, black pepper, and red pepper flakes.
- 2
Roast on the center rack for 40–45 minutes, until the tomatoes are deeply caramelized at the edges, collapsed, and beginning to char in spots, and the onion wedges are softened and golden at the tips.
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