Mediterranean Diet Friendly Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — is one of those techniques that transforms a humble ingredient into something genuinely extraordinary. Plum tomatoes caramelize at the edges, collapse into themselves, and develop a deep, jammy sweetness that no canned product can replicate. The unpeeled garlic cloves roast right alongside them, turning mellow and almost buttery by the time they're squeezed from their skins into the pan. A generous pour of extra virgin olive oil, a handful of fresh basil, and a pinch of turmeric round everything out into a sauce that's vibrant, complex, and built almost entirely from whole, minimally processed ingredients — exactly the kind of cooking this way of eating celebrates. Everything gets blended smooth with the pan juices, so not a drop of that roasted flavor goes to waste. It's the kind of sauce you'll want to spoon over pasta, swirl into soups, or spread onto flatbread without a second thought.
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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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