Tree Nut Free Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — transforms even ordinary plum tomatoes into something deeply caramelized, jammy, and rich with concentrated flavor. The onion wedges and whole garlic cloves go into the oven right alongside them, softening and sweetening until everything is golden at the edges and practically melting. A touch of turmeric adds a subtle warmth and gorgeous color that sets this sauce apart from anything you'd pull off a grocery store shelf. Fresh basil and dried oregano round it out, and a final simmer brings the whole blended sauce together into something silky and bold. Every single ingredient here is naturally free of tree nuts, so there's no label-reading anxiety or substitution gymnastics required — just honest, whole-food cooking. This is the kind of sauce that makes pasta night feel like a real occasion, and it's just as good spooned over roasted vegetables or used as a base for shakshuka or pizza.
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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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