Macadamia Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely in the oven, where heat does all the heavy lifting. Plum tomatoes roast alongside onion wedges and whole garlic cloves until they collapse, caramelize, and develop those irresistible charred edges that no stovetop shortcut can replicate. Everything gets blended with fresh basil, dried oregano, a whisper of red pepper flakes, and a touch of turmeric that adds warmth and a subtle golden hue to the finished sauce. The result is rich, complex, and deeply savory — the kind of sauce that tastes like it simmered for hours even though the oven did most of the work. Every single ingredient here is straightforward and plant-based, so there is zero concern about hidden nut additions that sometimes sneak into jarred or restaurant versions. It works beautifully over pasta, spooned onto pizza dough, or stirred into a braise, and it comes together with minimal hands-on effort.
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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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