FODMAP friendly pasta sauce
Gluten free, FODMAP friendly, nut free, vegan
Ingredients
For the garlic oil:
- 5-8 garlic cloves
- 1/2 cup (125ml) olive oil
To finish:
- 1 - 1.5 kg regular tomatoes the best quality you can find
- 1/2 - 1 small red capsicum (optional, see notes)
- 1 tbsp capers in brine
- 1/4 cup pitted olives (any kind)
- Herbs (I like sage and rosemary)
Instructions
To make the garlic oil:
- Add a tablespoon or two of the oil to a small saucepan and place on a medium heat. Add the garlic and cook for a minute or two, stirring, until fragrant. Don't crush or smush the garlic.
- Add the remaining oil and turn the heat to low. Cook, stirring occasionally, for five or so minutes to infuse the garlic flavour. Turn the heat off and allow to cool slightly.
- Strain the garlic oil into large baking tin. Leave it to drain - don't smush the garlic cloves to get the extra oil off. Keep the cooked garlic as a treat for one of your non FODMAP garlic deprived loved ones.
To finish:
- Preheat the oven to 170 degrees Celsius or 338 degrees Fahrenheit. Place the tomatoes in the baking dish. Stir to coat them in the garlic oil.
- Add the remaining ingredients stir gently to cook. Bake for 1-2 hours or until beautifully soft and tender. Set aside to cool completely before blending. Take out any woody herbs such as rosemary before blending.
- Once blended, adjust for seasoning. You might need to add a little salt since we haven't added any, but often the capers and olives are sufficient.
- You can strain the sauce, but I don't mind the texture of a little tomato skin. You can also cook the sauce down a little to develop the flavour a little more.
Tried this recipe?Let us know how it was!