Whole peeled tomatoes get crushed by hand and drained of excess liquid, giving this sauce a thick, rustic texture instead of a watery base. A good glug of olive oil, dried oregano, and a pinch of sugar round out the flavor with a gentle sweetness that balances the tomatoes' natural acidity, while a hit of red pepper flakes adds warmth if you like a little kick. The garlic is the one traditional pizza sauce ingredient worth calling out here — it's easy to swap for a garlic-infused oil to keep all that flavor without the FODMAP load. This comes together in minutes with no cooking required, and it stores beautifully in the fridge or freezer for whenever pizza night strikes. Simple, bright, and packed with real tomato flavor, it's a sauce that fits neatly into a low FODMAP kitchen without sacrificing anything you'd want from a classic red sauce.
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A serving of up to about 1/3 cup of whole peeled tomatoes is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid whole peeled tomatoes, please tap it and change its rating to Red.
Set a fine-mesh strainer over a large bowl and pour in the canned tomatoes. Use your hands or a wooden spoon to crush each tomato, letting the excess liquid drain through the strainer into the bowl. Discard the strained liquid (or reserve for another use such as soup or braising).
Add the olive oil, garlic, dried oregano, salt, sugar, and red pepper flakes (if using) to the bowl with the crushed tomatoes. Stir well until fully combined.
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