Mustard 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 at the edges, and the garlic cloves roast in their skins until they're soft, sweet, and mellow — all of it landing in the blender together with fresh basil, oregano, and a touch of turmeric for warmth and color. Store-bought sauces and condiments are a common source of hidden mustard, whether in the form of mustard seed, mustard flour, or vague "spice blend" listings on the label, so making your own is genuinely the safest and most delicious move. Every single ingredient here is straightforward and easy to verify, giving you full control without any guesswork. The finished sauce is silky, rich, and layered — bright from the tomatoes, savory from the roasted alliums, and just a little smoky from the char. Toss it with pasta, spoon it over roasted vegetables, or use it as a pizza base and it will absolutely deliver every single time.
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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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