Eosinophilic Esophagitis Friendly Fresh Tomato Basil Sauce
Total time40 min
Prep time10 min
Cook time30 min
4.8(10)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- ½ cup green onions (green tops only), thinly sliced
- 2 lbs ripe roma tomatoes, cored and roughly chopped
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the green onion tops and cook, stirring occasionally, until softened and fragrant, about 2–3 minutes.
- 2
Add the chopped tomatoes, sea salt, black pepper, and dried oregano. Stir to combine, then increase the heat to medium-high and cook until the tomatoes begin to break down and release their juices, about 5 minutes.
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