Easy Homemade Low FODMAP Marinara Sauce
Ok so the problem I’ve had with most marinara sauces is that they require garlic and/or onion. Which is all fine and dandy if it doesn’t make your tummy tumble. But for the rest of us…. we still want to eat something tasty! I can’t take entire credit for this sauce - it’s a spinoff from Brandi’s pizza sauce @thevegan8. I modified to make Low FODMAP with sufficient flavor and boy is it good!
I hope you’ll enjoy as much as I do! I could eat it straight if tomatoes didn’t give me so much heartburn in large quantities!
Active Time: 10 mins Yields: 13 - 1/4 cup servings (which is a green dosage according to Monash)
Per Serving: 56 cal 2.2 g protein 1.0 g fat 10.8 g carbs
Ingredients:
1 28 oz can plain tomato puree (no salt, but if you can only find ones with salt, just omit or reduce the salt added later in this recipe)
3 tsp dried oregano
3 tsp dried basil
1 tsp dried thyme
2 tbsp garlic-infused olive oil
1 tbsp pure maple syrup
1/2 tsp ground black pepper
1/2 tsp salt
1/2- 3/4 tsp red pepper flakes
Directions:
1. Blend everything in the blender (I use a Ninja blender and it works perfectly). I blend for about 4-5 minutes and that works well.
2. Enjoy on homemade pizzas, in stuffed peppers, or on gluten-free pasta! I usually add more red pepper flakes because I like the spice!