Brazil Nut Free Roasted Tomato Sauce
There is something almost magical about what a hot oven does to a pile of tomatoes — the edges caramelize, the juices concentrate, and the whole thing collapses into something far more complex than any sauce you could stir together on the stovetop. Plum tomatoes roast alongside onion wedges and whole unpeeled garlic cloves until everything is golden, charred in spots, and deeply sweet. Once the garlic is squeezed from its skin and everything gets blended with fresh basil, dried oregano, and a touch of turmeric, the result is a silky, vibrant sauce with real depth. The turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the bright tomato flavor. Store-bought jarred sauces can be a minefield of hidden additives and shared-facility warnings, so making your own from scratch means you know exactly what went into the pot. This one comes together with pantry staples and fresh produce — nothing obscure, nothing to second-guess. Spoon it over pasta, use it as a pizza base, or keep a batch in the fridge all week and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!