Gut 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 canned sauce can replicate. The caramelized edges and collapsed flesh that come out of a 425°F oven are the foundation of a sauce that genuinely tastes like it took all day. Onion wedges and whole garlic cloves roast right alongside, softening into mellow, easy-to-digest versions of themselves — a small but meaningful detail for anyone keeping an eye on how alliums sit with their system. Turmeric adds a warm, earthy undertone and brings its well-known anti-inflammatory reputation to every spoonful, while fresh basil keeps things bright and aromatic. Everything gets blended with good olive oil and pan juices until silky smooth, which means no tough skins or chunky bits that can be hard on a sensitive gut. The final simmer pulls it all together into a sauce that's rich, deeply savory, and versatile enough to spoon over pasta, swirl into soups, or use as a base for whatever you're building for dinner.
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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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