Cashew Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely from scratch, and roasting the ingredients first takes it to a whole other level. The plum tomatoes caramelize and collapse in a hot oven, the onion wedges turn golden at the edges, and the garlic cloves roast in their skins until they're soft, sweet, and mellow — nothing like the sharp bite of raw garlic. Everything gets blended together with fresh basil, dried oregano, a touch of red pepper flakes, and a warm hint of turmeric that gives the finished sauce a gorgeous, rich color. Because this recipe is built entirely from whole vegetables, olive oil, and dried spices, there's zero concern about sneaky nut-based thickeners or creamy additions that can show up in store-bought or restaurant versions. The result is a silky, deeply flavored sauce that tastes like it simmered all afternoon, even though the oven is doing most of the heavy lifting. Spoon it over pasta, use it as a pizza base, or keep a jar in the fridge for the week — it's the kind of versatile staple that earns a permanent spot in your rotation.
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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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