Roasted Tomato Broth & Sauce Base
A simple roasted tomato base seasoned with hingvastak, turmeric, PHS, and black pepper. Delicious enough to sip warm as a savory tomato broth, yet versatile enough to become soup, pasta sauce, curry, braising liquid, and more.
SERVES
Varies — one large roasting pan
PREP
10–15 minutes
COOK
45–60 minutes
Ingredients:
Fresh ripe tomatoes, enough to generously fill a large roasting pan, cut into large chunks
1/3 cup coconut oil
2 teaspoons hingvastak
1 teaspoon ground turmeric
Pink Himalayan Salt, to taste
Freshly ground black pepper, to taste
Instructions:
1. Fill a large roasting pan with the prepared tomatoes. 2. Add the coconut oil, hingvastak, turmeric, PHS, and black pepper. Toss gently so the tomatoes are well coated. 3. Roast until the tomatoes are very soft and juicy, with the flavors concentrated and some caramelization around the edges. 4. Blend to your preferred consistency, keeping all of those flavorful tomato juices in the base. 5. Enjoy warm as a savory tomato broth, or use it as a simple base for soup, pasta sauce, curry, braises, or other meals. 6. For shelf-stable canning, use a tested tomato-canning method with the required acidification and processing time; this recipe alone is not a tested canning formula.
A generous roasting pan of ripe tomatoes becomes a deeply flavorful broth and sauce base with coconut oil, Hingvastak, turmeric, pink Himalayan salt, and black pepper.
Roast, blend, and use it immediately as a warm savory broth, or keep it simple so it can become soup, pasta sauce, curry, braising liquid, or whatever the next meal needs.
From Roasting Pan to Broth & Sauce Base
Ayurvedic Perspective
Roasting transforms ripe tomatoes into a warm, concentrated, deeply flavorful base. Tomatoes bring sourness and can be heating, while coconut oil contributes cooling, oily, and grounding qualities. Hingvastak, turmeric, and black pepper add digestive warmth and help balance the richness of the cooked tomatoes and oil.
This preparation can be especially comforting for vata when served warm and used as part of a nourishing meal. Kapha may appreciate the warming spices and lighter use as a broth or sauce base. Because tomatoes, hingvastak, turmeric, and black pepper can all contribute heat, those experiencing elevated pitta may prefer a smaller portion, use less black pepper, or pair the sauce with cooling foods.
Explore the Ingredients
Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.
Coconut Oil
Oregano
Yogurt
Black Pepper
Tomato
Turmeric
