I realized this afternoon I had no defrosted chicken. I also didn’t defrost the venison I wanted to use for stuffed peppers. I had already ran to the store earlier in the day so I didn’t feel like going again. I remembered that I picked up a jar of Lucini Tuscan Harvest Plum Tomatoes. I bought the whole peeled ones. So I set out to whip up a pasta sauce. It has been an adjustment to live without garlic and onions. I have been wanting to come up with a tomato based sauce. I think this turned out well. My husband liked it. It was a little different than a jarred sauce you would buy at the store. I will make it again. It had a bit of a kick to it.
I added ginger to it. I did this because I wanted something fragrant to fry in the oil. I think it turned out fantastic! It was not an overwhelming taste in the least bit. I wanted something to replace garlic and I think I found it.
A fresh and spicy tomato sauce that fits low fodmap eating. Garlic and onion free! Great with brown rice pasta
- Extra virgin olive oil - 2 tablespoons
- Fresh grated ginger - 1 teaspoon
- Lucini Tuscan Harvest Whole Peeled Plum Tomatoes - 1 jar, 25.5 oz
- Sea salt - 1/4 teaspoon
- Fresh black pepper - 1/2 teaspoon
- Chopped fresh oregano - 2 tablespoons
- Red pepper flakes - 1/4 teaspoon
- Lemon juce - Juice from 1 lemon
- Chopped fresh basil - To taste
- Add olive oil and ginger to a sauce pan. Fry ginger for a minute or two over medium heat.
- Add the jar of Tuscan tomatoes to sauce pan. Mash the tomatoes a bit with a fork or spoon.
- Combine sea salt, fresh black pepper, oregano, and red pepper flakes in a bowl, mix. Add to sauce pan and mix well.
- Juice lemon, add to sauce.
- Bring to a boil. Then reduce heat to a simmer. Simmer for 25-30 minutes.
- I pureed my sauce when it was done simmering. This is optional. We prefer a smooth sauce. After pureeing in my food processor I returned it to the pan and heated through.
- Served with Jovial penne brown rice pasta.
- I tossed some of the fresh basil with my pasta.