Yeast Free 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 stovetop shortcut can replicate. The oven does the heavy lifting here, coaxing sweetness out of plum tomatoes while the onion wedges turn golden and the garlic mellows inside its skin. Once everything gets blended with fresh basil, dried oregano, and a touch of turmeric, you end up with a sauce that tastes like it simmered all afternoon. For anyone navigating a yeast-free lifestyle, jarred sauces and store-bought condiments can be a minefield of hidden additives and fermented ingredients — this one is built entirely from whole vegetables, herbs, and olive oil, so you know exactly what's in it. The red pepper flakes add just enough heat to keep things interesting without overwhelming the natural brightness of the tomatoes. It's the kind of sauce that makes pasta night feel genuinely special, and it works just as well spooned over roasted vegetables or used as a base for homemade pizza.
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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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