There is something deeply satisfying about a tomato sauce that starts with a hot oven and a pile of fresh plum tomatoes rather than a jar from the store. Roasting the tomatoes cut-side up at high heat coaxes out a rich, jammy caramelization that no amount of stovetop simmering can replicate on its own. The onion wedges and whole garlic cloves go into the oven alongside them, softening and sweetening until they're practically melting, and then everything — pan juices included — gets blended into something silky and deeply savory. Fresh basil, dried oregano, a pinch of red pepper flakes, and a touch of turmeric round out the flavor in a way that feels both classic and just a little unexpected. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden fillers that sometimes sneak into packaged sauces. The result is a vibrant, glossy sauce that works beautifully over pasta, spooned onto pizza, or stirred into a braise — bold enough to stand on its own, versatile enough to go anywhere.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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