Paleo Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — transforms a humble pile of plum tomatoes into something deeply caramelized, jammy, and almost sweet at the edges. The oven does the heavy lifting here, coaxing out concentrated flavor from the tomatoes, onion wedges, and whole garlic cloves before everything gets blended into a silky, vibrant sauce. A pinch of turmeric adds a subtle warmth and golden hue that makes this feel a little more special than your average marinara. Fresh basil and dried oregano round it out with that classic herby backbone, while red pepper flakes give it just enough kick to keep things interesting. Store-bought tomato sauces are notorious for sneaking in added sugars, canola oil, or other unwanted extras — this one is built entirely from whole, real ingredients with nothing to second-guess. Every component on that baking sheet earns its place, and the pan juices that collect underneath the tomatoes go straight into the blender so not a drop of flavor is wasted. Spoon it over zucchini noodles, use it as a base for braised meat, or just eat it with a spoon — it's that good.
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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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