Emulsifier Free Roasted Tomato Sauce
Most jarred tomato sauces rely on added emulsifiers to achieve that silky, shelf-stable texture — but this roasted version gets there entirely on its own, through nothing but heat, good olive oil, and a high-speed blend. Plum tomatoes go into a hot oven cut-side up, where they caramelize at the edges and collapse into something deeply sweet and jammy. Roasted onion wedges and garlic cloves cooked right in their skins add a mellow, almost smoky backbone that you simply cannot get from a can. Fresh basil, dried oregano, and a touch of turmeric round out the flavor with warmth and brightness, while the pan juices carry everything into the blender for a sauce that's genuinely rich without any additives. Every single ingredient is whole and recognizable, which is exactly what makes this approach so satisfying for anyone navigating labels and ingredient lists. The final simmer pulls it all together into something thick, glossy, and ready to coat pasta, spoon over roasted vegetables, or use as a pizza base.
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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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