Pistachio Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely from scratch, and roasting the tomatoes first takes the flavor somewhere a jarred version simply cannot go. The high heat caramelizes the edges, collapses the plum tomatoes into jammy, concentrated sweetness, and turns the garlic into something almost buttery by the time it comes out of the oven. Onion wedges roast right alongside everything, adding a gentle savory depth that blends seamlessly into the finished sauce. A handful of fresh basil, dried oregano, and a pinch of turmeric round things out with warmth and a subtle earthiness that makes this feel genuinely special. Every single ingredient here is straightforward and naturally free of tree nuts, so there is no label-reading stress or cross-contamination concern to navigate — just clean, honest pantry staples doing their best work. Blend it smooth or leave it with a little texture, then let it simmer briefly until it thickens into something you will want to spoon over pasta, dunk bread into, or keep in the fridge all week.
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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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