Carrageenan 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 jarred version simply cannot go. The high heat caramelizes the cut edges, collapses the flesh, and concentrates every bit of natural sweetness before a single drop of liquid hits the pan. Onion wedges and whole garlic cloves roast right alongside, turning soft and golden so they blend seamlessly into the finished sauce. A handful of fresh basil, dried oregano, a pinch of red pepper flakes, and a subtle warmth from turmeric round everything out in a way that feels both classic and quietly unexpected. For anyone navigating store-bought sauces with long ingredient lists, this recipe is a genuine relief — every single component is a whole, recognizable food with no additives or thickeners hiding in the mix. The blender brings it all together into something silky and rich, finished with a quick simmer to tighten the texture just right. Spoon it over pasta, use it as a pizza base, or freeze a batch for the weeks when cooking from scratch feels like too much — it holds up beautifully.
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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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