Fish Free Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — is the secret to a sauce that tastes like it's been simmering all day. The plum tomatoes caramelize and collapse in a 425°F oven, picking up deep, jammy sweetness at the edges while the onion wedges turn golden and the garlic mellows into something almost buttery inside its skin. A handful of fresh basil, dried oregano, red pepper flakes, and a pinch of turmeric round out the flavor in a way that feels both rustic and a little unexpected. Many jarred sauces sneak in anchovies or fish-derived flavor enhancers, so making your own from scratch is the cleanest way to guarantee there's nothing from the sea hiding in your pasta night. Every ingredient here is straightforwardly plant-based — just vegetables, olive oil, and aromatics blended into something silky and vibrant. The whole thing comes together in one pan and a blender, which means cleanup is minimal and the reward is enormous. Spoon it over pasta, use it as a pizza base, or freeze a batch for the weeks when cooking feels like too much.
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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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