Barley Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely in the oven, where heat does all the heavy lifting. Plum tomatoes roast until their edges caramelize and char, onion wedges turn golden and sweet, and whole garlic cloves mellow into something almost buttery inside their skins — all before a single drop hits the stovetop. A pinch of turmeric adds a subtle warmth and gorgeous depth that sets this sauce apart from anything you'd pull off a grocery shelf. Fresh basil and dried oregano round everything out, and the pan juices get blended right in so none of that roasted flavor goes to waste. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden grain-based thickeners that sometimes sneak into jarred sauces. The result is a silky, vibrant sauce that works beautifully over pasta, spooned onto pizza, or stirred into soups and braises. Once you've made it this way, it's 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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