Gelatin Free Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — transforms even ordinary plum tomatoes into something deeply caramelized, jammy, and rich with concentrated flavor. The onion wedges and whole garlic cloves go into the oven alongside them, softening and sweetening until everything is golden at the edges and practically melting. A touch of turmeric and fresh basil folded in before blending gives the sauce a warm, aromatic complexity that sets it apart from anything that comes out of a jar. Many store-bought sauces rely on additives and thickeners that can be surprisingly tricky to vet, but every single ingredient here is straightforward and plant-based — no hidden animal-derived components to worry about. The blender brings it all together into a silky, vibrant sauce that finishes with a quick simmer to thicken and meld the flavors. Spoon it over pasta, use it as a pizza base, or swirl it into soups — it's the kind of versatile, deeply satisfying sauce you'll want to keep on rotation.
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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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