A basic tomato sauce is the base to so many meals. But it’s usually full of delicious, delicious, tummy ache inducing onions and garlic.
A staple of mine and Steve’s weekly dinners for when we’re tired or in a rush is simple pasta, passata, cheese and salt and pepper. So simple but it tastes so good! You can really taste the tomatoes.
I’ve taken that recipe and played around with it a bit to make a sauce that tastes like good, old fashioned marinara sauce. You can use it on pizza, pasta or whatever you want. It’s such a staple sauce it would be a shame for us fodmappers to miss out.
- 500g Passata
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp garlic infused oil
- 1 low fodmap stock cube (these cubes are great)
- 1 tsp low fodmap yeast extract (most own brand supermarket versions are fine but check the label)
- Salt and pepper, to taste
- A pinch of sugar
Heat up the passata in a saucepan then add all of the ingredients. Feel free to add a splash of water depending on how thick/thin you want the sauce.
Simmer for 10 minutes and you’re good to go!
I like to mix in fresh basil too if I have some.
I’ve always loved this simple salad when it’s been served to me with poppadoms in an Indian restaurant, so when I was planning to throw my own curry night I decided to try and make my own. It’s a beautifully fresh and crunchy salad that goes perfectly with almost any Indian dish. Recently, I’ve become rather interested in the art of curry making and how to combine the different spices to create the waves of flavours that come with any well made curry. My dad has always made fantastic indian dishes and steers clear of the shop bought curry pastes so I thought it was time that I did too! This salad is a great starting point to introducing yourself to Indian recipes and is also a great way of getting a good kick of nutritional veggies!
1 medium sized white onion, diced
Half a large cucumber, diced
2 medium sized tomatoes, diced with the seeds removed
1/2 tbsp chopped fresh coriander leaves
2 tsp lemon juice
½ tsp roasted cumin powder
1/2 tsp salt
After chopping all of the vegetables up, throw them into a bowl together and mix well. Then add in the cumin, coriander, lemon juice and salt and mix well until the vegetables are nicely coated. Taste to check the seasoning and if you like add some more lemon juice or salt!
Serve with poppadoms and mango chutney or as a side to your favourite curry!