Gluten 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 in a way that no jarred sauce can touch. 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 falling apart. A hit of turmeric and fresh basil blended in at the end gives the sauce a subtle warmth and brightness that makes it taste genuinely layered. Every single ingredient here is naturally free of gluten, so there's no label-reading anxiety or ingredient swapping required — just real, whole foods doing exactly what they're supposed to do. The blender brings it all together into a silky, vibrant sauce that works over pasta, spooned onto roasted vegetables, or used as a base for shakshuka or braised proteins. It's the kind of recipe that makes you wonder why you ever reached for a store-bought jar in the first place.
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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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