Legume Free Roasted Tomato Sauce
There is something almost magical about what a hot oven does to a pile of tomatoes — the edges caramelize, the juices concentrate, and the whole thing collapses into something deeply savory and rich. This roasted tomato sauce leans into that transformation completely, building layers of flavor through high heat rather than hours on the stovetop. Onion wedges and whole garlic cloves roast right alongside the tomatoes, then get blended in with fresh basil, oregano, and a touch of turmeric for a sauce that tastes like it came from a very good Italian grandmother's kitchen. For anyone avoiding legumes, this is exactly the kind of pantry-friendly recipe that delivers without any hidden surprises — every ingredient is straightforward, whole, and easy to verify. The blender brings it all together into a silky, vibrant sauce that works beautifully over pasta, spooned onto pizza dough, or stirred into a braise. It is the kind of recipe you will find yourself making on repeat once you realize how little effort it actually takes to get results this good.
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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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