Cinnamon Free Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — transforms a humble pile of plum tomatoes into something deeply caramelized, jammy, and rich in a way that no jarred sauce can touch. The onion wedges and whole garlic cloves go into the oven right alongside them, softening and sweetening as everything chars at the edges and collapses into itself. A pinch of turmeric adds a subtle warmth and golden hue without leaning on the spices that so many tomato sauces rely on, making this a genuinely safe and satisfying option for anyone navigating cinnamon sensitivities. Fresh basil and dried oregano round out the flavor with classic Italian-leaning character, while a hit of red pepper flakes keeps things interesting. Everything gets blended together with the pan juices and a final drizzle of olive oil until silky smooth. It's the kind of sauce that makes you want to pour it over pasta, spoon it onto pizza dough, or honestly just eat it with crusty bread — no shortcuts, no surprises, just real ingredients doing exactly what they're supposed to do.
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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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