Mushroom Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely in the oven, and this roasted version delivers a richness that no stovetop shortcut can match. The plum tomatoes caramelize and collapse at high heat, concentrating their natural sweetness while the onion wedges turn golden and the garlic grows soft and mellow inside its skin. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished sauce look as good as it tastes. Fresh basil, dried oregano, and a hit of red pepper flakes round everything out so the flavor is layered without being complicated. Many jarred sauces sneak in mushroom powder or mushroom-based umami boosters to deepen their flavor, but this recipe achieves that same savory depth purely through the roasting process and quality olive oil. Everything goes into the blender with the pan juices — not a drop of that caramelized goodness gets left behind. Spoon it over pasta, use it as a pizza base, or keep a batch in the fridge all week and watch it disappear.
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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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