Pizza night is back on the table, and this sauce makes it genuinely exciting. The trick that keeps this recipe gut-friendly is garlic-infused oil — you get all that deep, savory flavor without any of the fructans that make traditional garlic a problem. Dried oregano, basil, and thyme go straight into the warm oil before the tomatoes even hit the pan, which blooms the herbs and builds a surprisingly complex base in seconds. A long, slow simmer of 15 to 18 minutes lets the crushed tomatoes thicken and deepen into that rich, glossy red you want coating every slice. A pinch of sugar balances the acidity perfectly, and a little heat from optional red pepper flakes rounds everything out. The batch makes eight servings, so it's worth doubling down and freezing half for your next pizza craving. Store-bought sauces are notorious for sneaking in onion and garlic in ways that aren't always obvious on the label, so having this reliable homemade version in your back pocket is a genuine win.
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A serving of up to about 1/3 cup of crushed 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 crushed tomatoes, please tap it and change its rating to Red.
Heat the garlic-infused oil in a medium saucepan over medium heat until it shimmers, about 1 minute.
Add the oregano, basil, and thyme directly to the oil and stir for about 30 seconds, until fragrant.
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