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| Servings |
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Ingredients
- 1 28 oz can diced tomatoes
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 5.3 oz tube tomato paste
- 1.5 Tbsp garlic-infused olive oil
- 1 bay leaf
- 1 Tbsp + a pinch sugar
- 1.5 tsp salt
- 2 tsp dried basil
- 2 tsp dried coriander
- 2 tsp dried oregano
- pepper to taste
- 2 large handfuls fresh spinach chopped
Ingredients
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Instructions
- Set a deep saucepan over medium heat. Heat the garlic-infused olive oil for 1 minute.
- Add the can of diced tomatoes, crushed tomatoes, tomato paste and tomato sauce.
- Stir in all remaining ingredients except for the spinach.
- Bring to a simmer, then turn heat to low.
- Cover and let simmer for 15-20 minutes, stirring occasionally. This sauce can also simmer for longer which will allow the flavors to come out more.
- Add spinach approximately 3 minutes before serving.
- Remove the bay leaf and serve with your choice of protein and gluten-free pasta.
Recipe Notes
Alternate options:
• If you don’t need to be on a low FODMAP diet, add garlic and onion to taste.
• If you don’t want to add sugar, you can use finely diced carrots instead.
• Most of the seasoning above can be altered depending on your taste, and you may also add other fresh vegetables as you like.
Note: If you don’t have garlic-infused olive oil, heat regular olive oil in the pan and add a whole garlic clove that has been pressed with the end of a knife tip. Let that simmer for a couple of minutes and then remove the clove before adding the rest of the ingredients.
