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I received an email asking for my tomato sauce recipe that I used on the pizza I made (posted here) back in June, but for some reason it just showed up now. My apologies for the delay! Here’s my recipe:
- 2-3 ripe tomatoes (I prefer hothouse or beefsteak), chopped into ~1″ chunks
- 1 tbs basil
- 1 tbs oregano
- 1 tbs nutritional yeast
- 1 tsp garlic powder (optional–I omit it now that I’m low-FODMAP and haven’t missed it)
Add tomatoes to a pan on low or medium heat, stirring constantly. I have a stainless steel pan and do not need to use any oil. If you’re worried about the tomatoes sticking, you can add 1-2 tbs of water. It will dissolve and will not affect the flavor.
As the tomatoes start to break down from the heat (usually takes about 5-8 minutes, add seasonings. Continue to stir until well-incorporated. I sometimes smash the tomatoes with the back of the spatula to help them soften.
After another few minutes, sauce should be completely cooked and will be chunky (I prefer it that way). If you prefer it to be smooth, you can run it through a food processor, pulsing a few times until it reaches a consistency you like.