Rice Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely in the oven, and this one delivers that slow-roasted depth without a single grain of rice or starchy filler in sight. Plum tomatoes go into a hot oven alongside onion wedges and whole unpeeled garlic cloves, and after nearly an hour at 425°F they come out caramelized, collapsed, and just barely charred at the edges — exactly the kind of intensity that store-bought jars can never quite replicate. Squeezing the roasted garlic straight from its skin onto the pan is one of those small kitchen moments that feels almost unfairly rewarding. Everything gets blended with fresh basil, dried oregano, a pinch of red pepper flakes, and a subtle warmth from turmeric before a quick simmer pulls it all together into a glossy, vibrant sauce. Because the ingredient list is nothing but whole vegetables, olive oil, and dried spices, there are zero hidden additives or grain-based thickeners to worry about — just clean, honest flavor. Spoon it over pasta, use it as a pizza base, or serve it alongside roasted proteins; this sauce is endlessly versatile and genuinely worth making in a big batch.
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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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