Makes: 24 servings
Total Time: 30 minutes
INGREDIENTS:· 1/3 cup (75 ml) Low FODMAP Garlic-Infused Olive Oil (If you do not like garlic, you can use plain olive oil or mix half & half with plain olive oil)
· 2 teaspoons dried basil
· 2 teaspoons dried oregano
· 4, 28-ounce (794 g) cans crushed or diced tomatoes (with no garlic or onion)
· 2 teaspoons salt
· Freshly ground black pepper
· Optional ingredients: sugar, white vinegar, red wine, cayenne pepper, tarragon, rosemary, Italian seasoning
PREPARATION:1. Heat the oil in a large sized saucepan over medium heat until shimmering and add the basil and oregano. Stir to combine for about 30 seconds. Add the tomatoes, salt, sugar, if using, and several grinds of pepper. Bring to a simmer over low-medium heat and cook for about 10 minutes, stirring occasionally. Taste and correct seasoning as needed. The sauce is ready to use or cool to room temperature and refrigerate in airtight container for up to one week or freeze for up to 3 months. I like to freeze in 2 cup portions using quart size freezer bags
Low FODMAP Serving Size Info: Makes about 8 cups; about 16 servings (about 1/2 cup each)
Makes: 16 servings
Makes 12 muffins, serving size 1 muffin.
These are so good, you won’t even be able to tell they are gluten-free!
-adapted from www.katescarlata.com
This one is loved by my whole family. It's quick, easy, and delicious!