Turkey Free Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — is the secret to a sauce that tastes like it simmered all day on a Sunday stove. The plum tomatoes caramelize and collapse in a 425°F oven alongside sweet onion wedges and whole garlic cloves, building a deep, jammy flavor that no jarred sauce can touch. A pinch of turmeric adds a subtle warmth and gorgeous golden undertone, while fresh basil and a hit of red pepper flakes keep things bright and lively. Everything gets blended with the pan juices — every last drop of that caramelized goodness — into a silky, restaurant-worthy sauce. This is a completely meat-free recipe by nature, built entirely on pantry staples and fresh produce, so there's zero concern about hidden poultry-based stocks or additives that sometimes sneak into store-bought versions. It's endlessly versatile: toss it with pasta, spoon it over roasted vegetables, or use it as a pizza base. Once you make this, going back to the store-bought stuff is going to feel like a real step down.
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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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