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Special Low FODMAP Spaghetti Sauce

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 mins
Total Time
48 mins
Servings: 6
Calories: 142 kcal
Course: Others

Ingredients

  • 3 Tablespoons garlic-infused olive oil
  • ½ large red bell pepper Stemmed, Seeded & Sliced
  • 1 Teaspoon red pepper flakes
  • 1 red chili Stemmed, Deseeded & Minced
  • ½ celery stick Thinly Sliced
  • 1 medium carrot Finely Chopped
  • 12 Elongated Tomatoes Stemmed, Skinned & Chopped (Roma, Grape, Cherry)
  • ½ Cup water
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon Refined Salt
  • 1 Tablespoon ground black pepper
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon cornstarch
  • ⅓ Cup fresh chives Chopped
  • ⅔ Cup fresh basil leaves Chopped
  • ⅓ Cup fresh oregano Chopped
  • 3 Tablespoons water

Instructions

    Cup of Yum
  1. All ingredients ready? Let's begin!
  2. Heat a large saucepan containing three tablespoons of garlic-infused olive oil over medium heat.
  3. Add the chopped red bell pepper, red pepper flakes, and the minced red chili.
  4. Saute for 2 minutes and add the thinly sliced celery and carrot to your pan. Fry while constantly stirring for 2 to 3 minutes or until the bell pepper becomes tender.
  5. Add the chopped tomatoes, red wine vinegar, and a tablespoon each of salt, black pepper, and sugar.
  6. Saute for 4 to 6 minutes or until the tomatoes have become mushy.
  7. Stir in half a cup of water and continue cooking uncovered while infrequently stirring for 15 to 20 minutes or until the sauce reaches a silky, smooth consistency.
  8. Mix in the chives, basil, and fresh oregano.
  9. In a small container, blend cornstarch and water to create a slurry.
  10. Combine two tablespoons of the hot spaghetti sauce liquid with the slurry and mix well.
  11. Blend the cornstarch and sauce slurry into the spaghetti sauce, turn the heat to low, and constantly stir for 2 minutes to ensure it doesn't stick.
  12. Cover and remove from the heat.
  13. Allow to rest for 3 minutes and serve.

Nutrition Information

Calories 142kcal (7%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Sodium 1192mg (50%) Potassium 732mg (21%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 4518IU (90%) Vitamin C 60mg (67%) Calcium 87mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 142

% Daily Value*

Calories 142kcal 7%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Sodium 1192mg 50%
Potassium 732mg 16%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 4518IU 90%
Vitamin C 60mg 67%
Calcium 87mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.