Lupin Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely from scratch, and roasting the ingredients first takes the flavor somewhere a jarred version simply cannot go. The plum tomatoes caramelize and collapse in a hot oven, the onion wedges turn golden and sweet, and the garlic roasts in its skin until it's soft enough to squeeze out in rich, mellow cloves. A handful of fresh basil, dried oregano, a pinch of red pepper flakes, and a touch of turmeric round everything out into a sauce that is bold, layered, and genuinely complex. For anyone navigating lupin sensitivities, this recipe is naturally in the clear — every ingredient is a whole food or a straightforward pantry spice, with no flour blends or processed fillers that could introduce hidden legume derivatives. Everything gets blended smooth with the pan juices and a final drizzle of olive oil, then simmered briefly until it thickens into something glossy and vibrant. Spoon it over pasta, use it as a pizza base, or stir it into a braise — this sauce earns a permanent spot in your 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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