Citric Acid Free Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — transforms them into something deeply sweet, jammy, and complex in a way that no jarred sauce can touch. The high heat caramelizes the edges and collapses the flesh, pulling out natural sugars and concentrating flavor without any need for added acids or preservatives. That's the key win here for anyone avoiding citric acid: most commercial tomato sauces and canned crushed tomatoes sneak it in as a preservative, but this recipe builds every bit of brightness the old-fashioned way, straight from the oven. Roasted garlic, golden onion wedges, fresh basil, and a pinch of turmeric round out the sauce with warmth and depth that feels almost restaurant-worthy. Everything gets blended together with the pan juices — which are basically liquid gold at this point — into a silky, vibrant sauce. A quick simmer at the end brings it all together and lets you dial in the seasoning exactly to your taste. Toss it with pasta, spoon it over chicken, or use it as a pizza base — this one 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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