Breastfeeding Friendly Roasted Tomato Sauce
There is something deeply satisfying about a tomato sauce made entirely from scratch, and roasting the tomatoes first takes it to a whole other level. The high heat caramelizes the edges and collapses the plum tomatoes into something rich, jammy, and intensely flavorful in a way that no jarred version can touch. Fresh basil and roasted garlic round out the depth, while a pinch of turmeric adds a subtle warmth and a gentle anti-inflammatory boost that makes this sauce feel like it's genuinely working for you. Extra virgin olive oil ties everything together with healthy fats that support both energy and nutrition during the postpartum period. The ingredient list is clean, whole-food, and free from anything processed or questionable, so you can feel confident about every spoonful. Blend it smooth for pasta, spoon it over proteins, or use it as a base for soups — it's endlessly versatile and freezes beautifully for those days when cooking from scratch just isn't happening.
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!