Our Low FODMAP Pizza Sauce takes about 5 minutes to make and features canned tomatoes, a little dried basil and oregano, and FreeFod Garlic Replacer. Stir them all together and you are done.
Low FODMAP Serving Size Info: Makes about 3 cups (720 ml); serving size approx. 1/4 cup (60 ml); 12 servings
Using Whole Tomatoes Packed In Juice: Drain the juice and reserve. Pulse canned tomatoes briefly in blender or with immersion blender or press through a food mill fitted with a coarse screen (which is my preference as it will also remove stray peels and seeds). Add juice back in if needed for desired texture.
Using Whole Tomatoes In Purée: Pulse canned tomatoes with purée briefly in blender or with immersion blender or press through a food mill fitted with a coarse screen (which is my preference as it will also remove stray peels and seeds). Note that you can drain the purée and reserve it as mentioned above, but most pizza makers use everything in the can.
Using Purée or Crushed: These are ready to go right from the can.
You may refrigerate in an airtight container for up to 2 days. It will last longer but flavors begin to change. You could freeze it, but I think it gets watery and because it is so quick and easy to make, I highly suggest making when you need it.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.