Pizza Sauce: Pizza, Spaghetti, Italian Chicken Oh My!
Gluten-free, Lactose-free, FODMAP friendly
Prep time: 45 mins Yield: about 5 cups
I definitely miss my rich, garlicky tomato sauce, the classic recipe in Laurel’s Kitchen. Many FODMAPers can substitute garlic-infused olive oil for garlic, but I can’t. So this is my go-to tomato sauce, spicy and versatile.*
As always when cooking with tomatoes, fresh is best—but sieved, canned tomatoes take well to saucing.
- 6 cups peeled, sieved tomatoes (fresh, frozen, or canned)
- 4 tsp dried oregano
- 4 tsp dried basil
- ¼ tsp dried thyme
- ½ tsp dried rosemary
- 1 ½ tsp kosher salt, or to taste
- a few grindings fresh pepper
- 1 Tbsp extra-virgin olive oil
- 3-4 drops Tabasco
- Optional: ¼ cup dry red wine
- Mix all ingredients in a kettle and bring almost to a boil. Lower heat and let simmer at least half an hour, uncovered. If you like it thicker, bump up the heat a bit and let it bubble.
- Set aside what you want to use now. Ladle the rest into clean glass jars. Leave about an inch of “head space” if you’re going to freeze the sauce.
- Cool slightly, then freeze.
Cooking For One
Freeze the sauce in small containers, such as half pint jars. They’ll be easy to use up. You can thaw two if necessary.
1) Pizza, of course. There’s a first-class GF pizza crust recipe in The Gluten-Free Gourmet Bakes Bread by Bette Hagman. I top mine with homemade sausage and sliced green olives, sprinkled lightly with goat-cheese parmesan (That cheese was a happy accident, one day when I was on the SCD diet and a batch of goat-milk kefir curdled. I pressed out the moisture, formed it into a round, coated it with olive oil and let it dry until hard. I’m still using it judiciously, two years later!)
2) FODMAP-friendly Spaghetti: Add half a pound of browned meat to 2 cups sauce. Simmer about half an hour. Serve over white-rice spaghetti noodles, with or without a few sliced olives, a bit of chopped zucchini, and maybe some sliced green onions.
3) FODMAP-friendly Italian Chicken: Pour 2 cups sauce over a pound or so of chicken pieces in an oven-proof dish. Bake about an hour at 350 F.