Eosinophilic Esophagitis Friendly Roasted Tomato Sauce
Roasting tomatoes low and slow — well, hot and patient — transforms them into something deeply sweet, jammy, and complex in a way that no jarred sauce can touch. The caramelized edges and collapsed flesh that come out of a 425°F oven carry a richness that tastes like it simmered for hours. Onion and garlic roast right alongside, mellowing into soft, golden sweetness before getting blended into the sauce seamlessly. A touch of turmeric adds a subtle warmth and a gorgeous golden hue without overwhelming the bright tomato base. Fresh basil and dried oregano round everything out, keeping the flavor profile clean and herbaceous. For anyone managing eosinophilic esophagitis, this sauce is built entirely from whole, simple ingredients — no hidden dairy, no wheat, no soy, no eggs — just vegetables, olive oil, and herbs you can actually verify. It's the kind of foundational recipe you'll want to keep in rotation, whether you're spooning it over pasta, using it as a pizza base, or just dipping bread straight into the pan.
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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.
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