Lactose 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 soften and turn golden at the edges while the unpeeled garlic cloves mellow into something almost sweet, and all of those pan juices get blended right in so nothing goes to waste. Fresh basil, dried oregano, a pinch of red pepper flakes, and a subtle warmth from turmeric round out a sauce that tastes like it simmered on a stovetop for hours. The entire thing is built from vegetables, olive oil, and herbs — not a drop of cream or butter in sight — so it's naturally free of dairy without any substitutions or compromises. That makes it genuinely easy to serve to a crowd without fielding questions about what's in it. Blend it smooth for pasta, leave it a little chunky for pizza, or spoon it over roasted vegetables — this sauce is endlessly versatile and keeps beautifully for meal prep.
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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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