Pork Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce that starts in the oven rather than a jar, and this roasted version delivers flavor that store-bought simply cannot match. The plum tomatoes caramelize and char at the edges over high heat, concentrating their natural sweetness while the onion wedges turn golden and the garlic grows soft and mellow inside its skin. Once everything gets blended with fresh basil, dried oregano, a pinch of red pepper flakes, and a subtle warmth from turmeric, the result is a sauce that tastes like it simmered for hours. Every ingredient here is straightforward and plant-based, so there is nothing to second-guess — no hidden additives, no cured meats, no animal fats beyond a generous pour of good olive oil. That makes it an effortless fit for anyone keeping their kitchen free of pork and pork-derived products without sacrificing any depth or richness. Use it over pasta, spoon it onto pizza dough, or keep a batch in the fridge all week for quick weeknight meals that feel genuinely homemade.
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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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