Special Low FODMAP Spaghetti Sauce

Prep Time 10

Cook Time 35

Resting Time 3

Total Time 48

Servings

Calories 142

All ingredients ready? Let's begin!
Heat a large saucepan containing three tablespoons of garlic-infused olive oil over medium heat.
Add the chopped red bell pepper, red pepper flakes, and the minced red chili.
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.
Add the chopped tomatoes, red wine vinegar, and a tablespoon each of salt, black pepper, and sugar.
Saute for 4 to 6 minutes or until the tomatoes have become mushy.
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.
Mix in the chives, basil, and fresh oregano.
In a small container, blend cornstarch and water to create a slurry.
Combine two tablespoons of the hot spaghetti sauce liquid with the slurry and mix well.
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.
Cover and remove from the heat.
Allow to rest for 3 minutes and serve.