Paraben Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely from scratch, and roasting the ingredients first takes it to another level entirely. The plum tomatoes caramelize and collapse in a hot oven, concentrating their natural sweetness while the onion wedges turn golden and the garlic grows soft and mellow inside its skin. Every ingredient here is a whole, recognizable food — fresh produce, extra virgin olive oil, dried herbs, and a pinch of turmeric — which is exactly what makes this sauce such a reliable choice when you're being careful about synthetic additives and preservatives hiding in store-bought alternatives. Jarred sauces can be a minefield of stabilizers and chemical preservatives, so blending your own from roasted vegetables gives you total control over what goes into the pot. The fresh basil and oregano bring brightness, the red pepper flakes add a gentle kick, and the turmeric gives the finished sauce a warm, golden depth that feels a little unexpected and completely welcome. A quick simmer at the end pulls everything together into something smooth, rich, and deeply savory. Spoon it over pasta, use it as a pizza base, or keep a batch in the fridge all week — it earns its place 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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