Mold Detox Friendly Fresh Tomato Basil Sauce
There is something deeply satisfying about a tomato sauce made entirely from scratch, and this one delivers that bright, garden-fresh flavor that no jar can replicate. Ripe Roma tomatoes are the star here — simmered low and slow until they collapse into a rich, glossy sauce that coats the back of a spoon beautifully. Green onion tops stand in for traditional alliums, keeping the flavor savory and aromatic without the bulb, while dried oregano and torn fresh basil layer in that classic Italian depth. For anyone navigating a mold detox protocol, jarred and canned sauces can be a minefield of hidden additives, aged ingredients, and preservatives — this recipe sidesteps all of that with clean, whole-food ingredients you can see and trust. A gentle 20-minute simmer does the heavy lifting, concentrating the tomatoes naturally so you get a thick, flavorful sauce without any shortcuts. Optional red pepper flakes add a subtle kick if you want it, and the whole thing comes together in one pan with minimal fuss. It serves four and works beautifully over pasta, zucchini noodles, or as a base for a simple weeknight meal.
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 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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