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 1/2 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.