Oats Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely from scratch in your own oven, and this roasted version delivers flavor that no jarred product can touch. Plum tomatoes go into a hot oven until their edges caramelize and char, concentrating every bit of natural sweetness before a single drop of liquid is added. Roasted onion and slow-softened garlic cloves round out the base, while fresh basil, dried oregano, and a pinch of turmeric give the finished sauce a warmth and complexity that sneaks up on you. Everything lands in a blender with the pan juices and a final pour of olive oil, then gets simmered down into something silky and rich. The ingredient list is entirely whole foods — tomatoes, aromatics, herbs, and olive oil — so there is nothing hidden to second-guess, and no grain-based thickeners or fillers anywhere in sight. It is the kind of sauce you will want to keep in the fridge all week, ready to go over pasta, spooned onto roasted vegetables, or used as a base for whatever sounds good that night.
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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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