BHA & BHT Free Roasted Tomato Sauce
Jarred tomato sauce is one of those pantry staples that almost always hides synthetic preservatives like BHA and BHT, making it a frustrating off-limits item when you're trying to keep your kitchen clean. This roasted version solves that problem entirely by building deep, complex flavor from scratch using nothing but whole vegetables, olive oil, and a handful of spices. The magic happens in a hot oven, where plum tomatoes caramelize at the edges, onion wedges turn golden, and garlic roasts in its skin until it's sweet and spreadable — no additives required. A touch of turmeric and fresh basil blended in at the end give the sauce a warmth and brightness that no store-bought jar can replicate. Everything gets blitzed smooth and simmered until it thickens into something genuinely restaurant-worthy. Spoon it over pasta, use it as a pizza base, or keep a batch in the fridge all week — you'll find excuses to put it on everything.
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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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