Seed Oil Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely in the oven, where heat does the heavy lifting and coaxes out flavors you simply cannot get from a stovetop shortcut. Plum tomatoes roast until their edges caramelize and char, the onion wedges turn golden and sweet, and the garlic mellows into something almost buttery inside its skin — all of it landing in the blender together with fresh basil, oregano, and a touch of turmeric for warmth and color. The only fat here is extra virgin olive oil, which means none of the refined vegetable or seed oils that sneak into so many jarred sauces and even some homemade recipes. That single swap makes a real difference for anyone keeping close tabs on what goes into their food, and the flavor payoff is genuinely better than anything shelf-stable. Everything gets blended smooth, then simmered briefly to bring it all together into a glossy, deeply savory sauce. Spoon it over pasta, use it as a pizza base, or keep a jar in the fridge for the week — it holds up beautifully and tastes like you spent far more effort than you actually did.
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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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