Vegan Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — is the kind of kitchen move that turns a humble ingredient into something genuinely special. Plum tomatoes go into a 425°F oven and come out deeply caramelized, collapsed at the edges, and almost jammy in the best possible way. The unpeeled garlic cloves roast right alongside them, mellowing into something sweet and nutty before getting squeezed straight onto the pan. Fresh basil, dried oregano, a pinch of red pepper flakes, and a subtle warmth from turmeric round everything out before it all gets blended into a silky, vibrant sauce. Every single ingredient here is plant-based by nature — no swaps needed, no label-reading required — which makes this one of those recipes that just works without any compromise. It's the kind of sauce that makes you want to keep a jar in the fridge at all times, ready to go over pasta, spooned onto flatbread, or stirred into whatever you're making for dinner.
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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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