Coconut Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely in the oven, where heat does most of the heavy lifting. Plum tomatoes roast alongside onion wedges and whole garlic cloves until the edges caramelize and char just enough to coax out a rich, jammy sweetness you simply cannot get from a stovetop simmer alone. A pinch of turmeric adds a subtle warmth and golden depth that makes this sauce feel a little more special than your average weeknight staple. Fresh basil, dried oregano, and a hit of red pepper flakes round everything out before it all gets blended smooth with the pan juices. Many jarred sauces sneak in unexpected additives or oils, so making your own from scratch with straightforward pantry ingredients means you know exactly what is going into the pot. The whole thing finishes with a quick simmer to bring it together into something glossy, vibrant, and deeply flavorful — perfect over pasta, spooned onto pizza dough, or used as a bold base for braising.
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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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