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 kitchen tested and low FODMAP!
You do need Garlic-Infused Oil made with olive oil, either homemade or purchased. For the canned tomatoes, we like Muir Glen.
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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.
You will be well-prepared to make recipes on the fly like this one when you have a well-stocked pantry. Check out our article for 12 Essential Pantry Items.
For more tomato-based recipes, we have a round-up for you with plenty of inspiration.
Everyday Quick Tomato Sauce
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.
Low FODMAP Serving Size Info: Makes 12 cups (2.8 L); serving size ½ cup (120 ml); 24 servings
Ingredients:
- 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
Preparation:
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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. Slowly and carefully 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.
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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.
Notes:
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.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Great taste without garlic or onion. My husband who is not Low FODMAP even likes it. And it’s quick and easy. Thanks for this!
Kim, music to my ears! Thank you for letting us know. It is such an easy, tasty basic and I turn to it again and again as well. Love knowing that your husband approves – mine does too!
I have a question about the garlic infused oil. Reading the recipe for it, it says to use it within 3 days of making it. If you put it into the tomato sauce, I am assuming you have to consume the tomato sauce within 3 days as well? I was going to use the tomato sauce as a base for bbq sauce, but wanted to be able to store it and use a little at a time like you would with regular condiments.
Hi Kelly, great question. The difference here is that the oil is incorporated into a sauce that is simmered extensively. As with any homemade sauce or condiment, the storage information is a suggestion. (Your fridge might be cold enough, etc.). Use your best judgement if it goes off earlier, which isn’t a FODMAP issue, but is a health issue. Commercially prepared and bottled and canned BBQ sauce has been processed at high heat and/or will have preservatives added, so you cannot use those as a benchmark.
One trick I’ve learned to use with some condiments that I know I won’t use up in time to avoid spoilage – is to fill an ice cube tray with the condiment and store the popped out frozen cubes in freezer zipper bags well labeled and dated. I then just take out a few cubes an hour or less than when I need them and they usually defrost no worse for wear – especially if I’m cooking with a condiment/sauce such as BBQ sauce. Try it with a few of your sauces or condiments in small amounts and you will see which work well and which may alter in consistency when frozen and defrosted.
If I use olive oil that’s not garlic infused does it change the flavor?
Very much so. This is a very basic and simple sauce that, to my taste, needs the garlic. But you could try. The sauce will work. It would just be the flavor that is different.
Do you think this would work with fresh tomatoes from my garden?
You could try! You would have to peel the tomatoes first – which is not difficult but does take a bit of time and getting messy – but go for it!
Hi, Dede,
First, I love your recipes! This is a really good basic sauce, so thanks for that. You might want to add a warning about introducing the canned tomatoes into the oil/spices though. When I did this, the last bit of the tomatoes plopped into hot oil and “exploded”. I burned my arm and had to clean up my stove, floor and clothing. Needless to say, I’ve made a note for myself for the future.
Add gently and carefully! Noted!
I freeze the tomatoes from my garden whole, then when I want to use them, I place them in a bowl of hot water. The peels slip right off, then I put them in the blender and pour into a pot to cook down. If I want chunky sauce, I just cook them and then crush by mashing.
Can this be safely pressure canned?
I would think it could be, yes.