Artificial Flavors Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely from real, whole ingredients — nothing synthetic, nothing mysterious on the label. Plum tomatoes go into a hot oven and come out caramelized at the edges, collapsing into something rich and jammy that no jarred shortcut can replicate. Roasting the onion and garlic alongside them coaxes out a natural sweetness that makes the whole sauce taste like it simmered for hours. Fresh basil and a warm hint of turmeric round things out in a way that feels bright and a little unexpected. Every single component here is exactly what it says it is — produce, olive oil, dried herbs, and spice — so there are no hidden additives or flavor enhancers to second-guess. Blending everything together with the pan juices creates a silky, deeply flavored sauce that works beautifully over pasta, spooned onto pizza dough, or stirred into a braise. Once you taste how good a from-scratch sauce can be, it is genuinely hard to go back.
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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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