Recipes | Basics

Everyday Quick Tomato Sauce – Monash University Certified Low FODMAP


Easy and So Quick!!

There are “red sauces” that require simmering all day and then there is this – our Everyday Quick Tomato Sauce: a super quick, incredibly easy tomato sauce, based on canned tomato products and dried herbs that will come in handy when making lasagna, spaghetti, pizza and the like – and it is Monash University Certified Low FODMAP! You do need Garlic-Infused Oil made with olive oil, either homemade or purchased. For the canned tomatoes, we like Muir Glen.

Quick and Easy Low FODMAP Homemade Tomato Sauce - Monash University Certified Low FODMAP Recipe

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 Muir Glen Organic Diced Tomatoes- perfect for Low FODMAP cooking
Get Familiar with Basics!

This was one of the first Basic recipes that we developed because we find uses for it every week and we bet you will too! There are some low FODMAP seasoned tomato sauces on the market and more will probably appear, but nothing compares to homemade and it is one of those Basic recipes that we think everyone should have in their repertoire. Even if you have never tried to make a homemade tomato sauce before, you will have success with this one.

Quick and Easy Low FODMAP Homemade Tomato Sauce. Monash University Certified.

Everyday Quick Tomato Sauce

“One serve of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™."

This tomato sauce can go from start to finish in less than 30 minutes, so get the pasta water boiling! Great for pizza, pasta or anytime you need a fast red sauce that takes advantage of canned tomatoes.

Makes Makes 12 cups (2.8 L); serving size 1/2 cup (120 ml); 24 servings

Prep Time

Cook Time

Total Time


  • 1/3 cup (75 ml) Low FODMAP Garlic-Infused Oil, made with olive oil, or purchased equivalent such as FODY Garlic-Infused Olive Oil
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 4, 28-ounce (794 g) cans crushed or diced tomatoes (with no garlic or onion)
  • 2 teaspoons salt
  • 1/2 teaspoon sugar (optional)
  • Freshly ground black pepper


  1. Heat the oil in a large sized saucepan over medium heat until shimmering and add the basil and oregano. Stir to combine for about 30 seconds. Add the tomatoes, salt, sugar, if using, and several grinds of pepper. Bring to a simmer over low-medium heat and cook for about 10 minutes, stirring occasionally. Taste and correct seasoning as needed. The sauce is ready to use or cool to room temperature and refrigerate in airtight container for up to one week or freeze for up to 3 months. We like to divvy it up into 1-cup (240 ml) portions for future flexibility.

If You Can Tolerate

  • Fructans: If you have passed the garlic fructan challenge you can add 2 to 4 minced garlic cloves to the sauce mixture.

Courses Sauce