Honey Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely from scratch, and roasting is the move that takes it from good to genuinely great. The plum tomatoes caramelize and collapse in a hot oven alongside onion wedges and whole garlic cloves, developing a rich, jammy depth that no jarred sauce can touch. A pinch of turmeric adds a subtle warmth that plays beautifully against the fresh basil and red pepper flakes, giving the final sauce a complexity that feels almost restaurant-worthy. Everything gets blended together with the pan juices — which are basically liquid gold at this point — until silky smooth. Since every single ingredient here is a whole, unprocessed pantry staple, there is zero need to scan labels for sneaky sweeteners or additives that can show up in store-bought versions. This is the kind of sauce you will want to make in big batches and keep on hand for pasta nights, pizza, shakshuka, or anything else that deserves a seriously good 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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