Sesame Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely in the oven, where heat does all the heavy lifting. Plum tomatoes roast alongside onion wedges and whole garlic cloves until the edges caramelize and char just enough to develop a rich, jammy depth that no stovetop shortcut can replicate. Fresh basil, dried oregano, and a pinch of red pepper flakes round out the flavor, while a touch of turmeric adds a subtle warmth that makes this sauce feel a little unexpected in the best way. Everything gets blended together with the pan juices and a final drizzle of olive oil until silky smooth, then simmered briefly to bring it all together. Store-bought sauces can be a minefield of hidden additives and shared-facility concerns, but every single ingredient here is straightforward and easy to verify. This is the kind of sauce you'll want to keep in your back pocket for pasta nights, pizza, shakshuka, or anything else that deserves a bold, homemade base.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!