Pescatarian Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — transforms even ordinary plum tomatoes into something deeply caramelized, jammy, and rich in a way that no jarred sauce can replicate. The onion wedges soften and turn golden at the edges while the unpeeled garlic cloves mellow into something almost sweet, and all of those concentrated pan juices go straight into the blender. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the finished sauce look like it came from a proper trattoria kitchen. Fresh basil and dried oregano round everything out, and the whole thing comes together in one pan before a quick blitz and a short simmer. This is the kind of versatile, plant-forward sauce that works beautifully over pasta, spooned onto fish, or used as a base for a quick shakshuka — making it a natural fit for anyone who loves seafood-friendly cooking without relying on meat. It stores well and tastes even better the next day, so making a big batch is always the right call.
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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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