Ginger Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely in the oven, and this roasted version delivers that slow-cooked richness in a way that feels almost effortless. Plum tomatoes, onion wedges, and whole garlic cloves caramelize together at high heat until the edges char and the natural sugars concentrate into something truly special. Fresh basil and dried oregano round out the flavor, while a touch of turmeric adds a warm, earthy undertone that makes this sauce feel a little more interesting than your average weeknight staple. Many jarred and restaurant sauces sneak in unexpected spice blends, so making it from scratch like this gives you full control over every ingredient that goes into the pot. The blending step pulls all those roasted pan juices into the mix, so nothing is wasted and every spoonful is packed with depth. It works beautifully over pasta, spooned onto pizza dough, or stirred into a braise — versatile enough to earn a permanent spot in your recipe 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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