Wheat Free Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — transforms them into something deeply sweet, jammy, and complex in a way that no canned sauce can touch. The caramelized edges and charred spots that develop at 425°F are where all the real flavor lives, and blending them with roasted onion and squeezed garlic creates a sauce that tastes like it simmered for hours. A pinch of turmeric adds a subtle warmth and gorgeous golden hue, while fresh basil and dried oregano keep things bright and herby. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — just straightforward, whole-food cooking. That matters more than it sounds, because pasta sauces and jarred tomato products can sometimes sneak in starch-based thickeners or additives that make them off-limits. This one thickens itself through roasting and a quick simmer, no fillers needed. Toss it with your favorite gluten-free pasta, spoon it over polenta, or use it as a pizza base — it's endlessly versatile and genuinely hard to stop eating straight from the pot.
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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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