Whole 30 Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — transforms them into something deeply caramelized, jammy, and rich in a way that no jarred sauce can touch. The plum tomatoes collapse and char at the edges while the onion wedges turn golden and the garlic mellows into something almost sweet inside its skin. A handful of fresh basil, dried oregano, a pinch of turmeric, and a good pour of extra virgin olive oil round everything out before it all gets blended into a silky, vibrant sauce. Store-bought tomato sauces are a minefield of added sugars, canola oil, and other off-plan ingredients, so making your own is genuinely the move here. Every single ingredient in this recipe is clean and compliant, with no workarounds or substitutions needed. It works beautifully over zucchini noodles, spooned over roasted chicken, or used as a base for shakshuka — basically anywhere you'd reach for a jar from the pantry. Make a big batch and keep it in the fridge; you'll find yourself using it all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!