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A serving of up to about half a cup of crushed tomatoes is low in fructose. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low Fructose. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). In a 12-inch skillet over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pieces are lightly crisp, about 5–6 minutes. Transfer to a plate and set aside. Pour off all but about 1 tsp of the fat from the skillet.
Return the skillet to medium heat and add the diced onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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