Alpha Gal Friendly Roasted Tomato Sauce
There is something almost magical about what a hot oven does to a pile of humble tomatoes — the edges caramelize, the juices concentrate, and the whole kitchen starts to smell incredible. This roasted tomato sauce leans entirely on plants, olive oil, and aromatics, making it a naturally safe choice for anyone managing an alpha-gal sensitivity without having to scrutinize a single label. Plum tomatoes go into the oven alongside onion wedges and whole unpeeled garlic cloves, and after about 40 minutes they emerge deeply golden, slightly charred, and bursting with a sweetness you simply cannot get from a stovetop-only method. A touch of turmeric and fresh basil blended in at the end gives the sauce a warmth and brightness that sets it apart from anything in a jar. Everything gets blended smooth and simmered briefly until it thickens into something rich, glossy, and deeply savory. Spoon it over pasta, use it as a pizza base, or keep a batch in the fridge all week — it holds up beautifully and only gets better as the flavors settle.
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!