Walnut Free Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce built entirely in the oven, where heat does most of the heavy lifting. Plum tomatoes roast alongside onion wedges and whole garlic cloves until the edges caramelize and char just enough to coax out a rich, jammy depth that no stovetop shortcut can replicate. A touch of turmeric adds a subtle warmth and gorgeous color, while fresh basil and dried oregano round everything out with classic herby brightness. For anyone navigating tree nut allergies, this sauce is a genuinely clean option — every ingredient is straightforward, and there are no hidden nut-based thickeners or oils to second-guess. It all comes together in a blender with the roasted pan juices, so the final texture is silky and full-bodied without needing any extras. 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 only gets better as the flavors settle.
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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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