Ripe Roma tomatoes break down into a thick, glossy sauce here, built on a base of olive oil and sliced green onion tops for savory depth without any dairy weighing it down. Dried oregano and a pinch of red pepper flakes bring warmth and a little kick, while torn fresh basil stirred in at the end keeps everything bright and fragrant. The long, slow simmer is what does the real work, reducing the tomatoes down until the sauce clings to a spoon and turns silky without needing any thickeners or shortcuts. It's a clean, whole-ingredient sauce that spoons beautifully over spiralized vegetables, roasted spaghetti squash, or grilled chicken and vegetables. Simple pantry staples and real produce make this an easy one to fold into a Paleo meal rotation.
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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.
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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