Citrus Free Roasted Tomato Sauce
Roasting plum tomatoes at high heat until their edges caramelize and char is the kind of technique that turns a simple sauce into something you'll want to put on everything. The onion wedges soften and turn golden, the garlic mellows into something almost sweet inside its skin, and all of that concentrated flavor gets blended together with fresh basil, oregano, and a touch of turmeric for depth and warmth. Many jarred and store-bought tomato sauces sneak in citrus juice or citric acid as a preservative, which makes homemade the only truly reliable option when you need to avoid it entirely. Every single ingredient here is straightforward and naturally free of any citrus — no lemon, no orange, no hidden acidic additives. The result is a rich, velvety sauce with real complexity that comes entirely from the roasting process and the herbs. It works beautifully over pasta, spooned onto pizza dough, or stirred into a braise, and it's the kind of recipe you'll find yourself making on repeat once you taste how good it is.
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!