Ingredients

The following ingredients have 12 Servings
  • 1/3 cup (75 ml) Low FODMAP Garlic-Infused 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

Instruction

  • 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.
  • 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.