Peanut 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 a whole other level. Plum tomatoes caramelize and collapse in a hot oven, the onion wedges turn golden at the edges, and the garlic mellows into something almost sweet inside its skin — all before a single drop hits the pan. A pinch of turmeric adds a subtle warmth and gorgeous depth of color that sets this sauce apart from anything you'd pull off a grocery shelf. Fresh basil, dried oregano, and a kick of red pepper flakes round everything out into a sauce that tastes like it simmered for hours, even though the oven does most of the heavy lifting. Everything that goes into this recipe is straightforward pantry and produce — no hidden additives, no shared-facility guesswork, just clean whole ingredients you can see and trust. Blend it smooth or leave it with a little texture, then let it simmer briefly on the stovetop to bring it all together. Toss it with pasta, spoon it over roasted vegetables, or freeze a batch for the week ahead — this one earns a permanent spot in your rotation.
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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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