Nutmeg Free Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — transforms even an ordinary batch of plum tomatoes into something deeply caramelized, jammy, and full of concentrated flavor. The onion wedges and whole garlic cloves go into the oven alongside them, softening and sweetening until everything is golden at the edges and practically melting. A touch of turmeric adds a subtle warmth and gorgeous color without any of the sharp, spiced notes that can sneak into jarred sauces. Fresh basil and dried oregano round it all out, making this taste like something that simmered on a stovetop for hours — even though the oven does most of the heavy lifting. Many classic tomato sauce recipes quietly call for a pinch of nutmeg to add depth, but this one builds that same complexity entirely through roasting and smart seasoning, so there's nothing to swap or skip. Everything gets blended smooth with the pan juices, meaning not a drop of that roasted goodness goes to waste. Spoon it over pasta, use it as a pizza base, or freeze a batch for the week ahead — it's the kind of sauce that makes everything taste better.
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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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