20 mins Total
-1 small onion, chopped (optional; leave out if on a low fodmap diet
-1 carrot, chopped (optional; this is great if you’re used to shop bought sauces which have added sugar. Carrots are naturally sweet)
-1 can of chopped tomatoes
-1 splash of balsamic vinegar
-2 cloves garlic, minced (optional; leave out if you’re on a low fodmap diet)
-2 tbsp olive oil
-1 tsp dried basil
-1 tsp dried oregano
-Sea salt and pepper
- Gently fry the onion and carrots with olive oil in a medium sized pan over a medium heat.
- Throw in your dried herbs and stir occasionally until the onions become translucent.
- Add your garlic and fry for 1-2 minutes before adding your tinned tomatoes and a splash of balsamic vinegar.
- Stir your sauce, turn up the heat and wait until it’s simmering. Then turn your heat down and allow to simmer (10-30 minutes depending on how much time you have).
Serve with gluten free or whole grain pasta or as a base for all sorts of other dishes. *See my other recipe; veggies with polenta. Would also be great for a jackfruit chilli or veggie lasagne.
