This year is sure flying by – with work, teaching and the food blog. I’m sure keeping busy these days! Being busy is hard. That is why I make attempts at easy, simple recipes that are healthy! Like this recipe for simple red sauce. This sauce is my favorite for a few reasons:
- It is low FODMAP and doesn’t contain onion or garlic
- It consists of ingredients you likely have in your cabinet
- It is super simple
- It is versatile and can work on pasta or pizza
It is hard to know what is in our food sometimes, especially when we can use vague terms like “seasonings”, “natural flavor” or “spices”. This can be a food insensitivity nightmare. I snapped a pic of a typical store-bought pasta sauce and eek! You will see lot ‘o garlic, onions and mystery “spice”. So not what I want!
Living without onion or garlic doesn’t come without tricks. Garlic infused oil is a life saver as it keeps the garlic flavor, without the gut-busting consequences. I could make the garlic infused oil, but I honestly splurge on buying it already prepared – I love this one. I put my oils in this Chef’s Planet Glass Cruet – it makes it super easy to drizzle a little oil and is small enough to sit on my shelf.
I also love how tomato paste basically doesn’t take up any space in my cabinet. I can have three or four cans which take up the same amount of space as a jar of sauce!
- 1 (6 oz) can tomato paste
- 1.5 tablespoons dried parsley
- 1 teaspoon garlic infused oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon sugar
- pinch of salt and pepper
- 7 oz water (add up to 1 ounce more for a more liquid sauce)
- Combine tomato paste, parsley, garlic infused oil, oregano, basil, sugar, salt, pepper and water in a small saucepan.
- Cook mixture over medium/high heat until you see it boil.
- Reduce heat to low and simmer 5 to 10 minutes.
- Double the recipe. I made this cooking for one, but works perfectly for a pan of lasagna if you double it!
- If you are looking for a thinner sauce, add one more ounce of water. This is helpful if you are making no-boil lasagna noodles as the extra water will help cook it.
- Like heat? Turn it up a notch with red chili flakes or cayenne pepper.
- Play around with the spices. Feel free to add onion or garlic if you are not sensitive.
- Doing low sugar? Skip it. I find the sugar balances out the acidity of the tomatoes. you can also try coconut sugar or a splash of maple.
- Use this for pizza or pasta sauce!
- Place small amounts of leftover sauce in ice cube trays to add a pop of flavor to a future dish!
You may also like my Peppery Pesto recipe – warning this is pre-FODMAP days, but will be re-doing the recipe soon!
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