Eggless Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — is the secret to a sauce that tastes like it simmered all day on a Sunday stove. The plum tomatoes caramelize and collapse in a 425°F oven alongside sweet onion wedges and whole garlic cloves, building a depth of flavor that no jarred sauce can touch. Once everything is blistered and golden, it all gets blended with fresh basil, dried oregano, a pinch of red pepper flakes, and a subtle warmth from turmeric that makes this sauce genuinely interesting. The result is silky, rich, and deeply savory — the kind of thing you'll want to spoon over pasta, dunk bread into, or use as a base for whatever you're cooking next. Since the whole recipe is built on vegetables, olive oil, and herbs, there's nothing to swap or worry about — it's naturally free of eggs without any compromise to texture or flavor. This is the kind of sauce that makes you wonder why you ever bought it in a can.
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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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