Low FODMAP Classic Pizza Sauce
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Learn more →Ingredients
8 servings
- 1 can (28 oz) whole peeled tomatoes
Ingredient noteA 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.
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, finely grated or minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp sugar
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
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).
- 2
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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