Thursday, July 26, 2018

Easy Low-FODMAP Marinara Sauce

Easy Low-FODMAP Marinara Sauce  /  Delicious as it Looks

I think I've figured out the reason I've been a reluctant blogger lately. I actually LOVE creating content: developing recipes, photographing them, creating graphics, and writing. I have no problem doing all that. The problem comes when I have to hit the "publish" button. It's tough putting yourself and what you create out there. The more popular my blog got, the more I didn't want to do it anymore. The more people see my content, the more subject I am to criticism, and that gives me so much anxiety. I go weeks without checking my blog email because I have so much anxiety over it. Most of the feedback I get is overwhelmingly positive, but it's only human to fixate on on the negative, and that's what I have a tendency to do.

All I can say is that I'm working on it. Creating recipes is a part of who I am now and I don't think I will ever stop doing that, but the urge to share my creations comes and goes. I've been thinking about making it a goal to publish a new recipe every Thursday to keep me motivated and focused. It's not a promise, but it's something that might help me get over my anxieties. I would also love to give my blog a makeover, so that might be in the works too. We will see!

Easy Low-FODMAP Marinara Sauce  /  Delicious as it Looks

Well, you are in luck, because I had the urge share with you today. I came up with this easy and inexpensive way to make your own Lo-Fo marinara sauce. This recipe has tons of flavor, despite being onion-free and garlic-free. It's made with items that you probably already have in your pantry and fridge. Even the garlic oil and tomato paste are optional if you don't happen to have any on hand. I just like to add those two ingredients because it adds a little extra depth and flavor. Let's face it, sometimes a big bowl of pasta is just what you need. Carbs for the win!

Easy Low-FODMAP Marinara Sauce  /  Delicious as it Looks

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Easy, Chunky Marinara Sauce
Low-FODMAP, Gluten-Free, Vegetarian
makes about 4 - 1/2 cup servings


1 - 28 oz. can whole, peeled tomatoes
1 tablespoon tomato paste (optional)
1 tablespoon garlic-infused oil (optional)
2 teaspoons granulated sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon ground black pepper or red pepper flakes
chopped fresh parsley for garnish (optional)

  1. Pour the tomatoes along with the juices into a large skillet. Cook over medium-high heat, breaking up the tomatoes with a spoon (be careful with this step as the tomatoes tend to burst all over!). 
  2. Bring to a simmer and stir in the tomato paste, garlic-infused oil, sugar, basil, oregano, salt and pepper.
  3. Reduce heat and simmer 30 to 45 minutes, until thickened and reduced. Toss with your favorite gluten-free pasta, and sprinkle parsley and Parmesan cheese on top if desired.
Inspired by the Pioneer Woman's recipe: Marinara Sauce

Easy Low-FODMAP Marinara Sauce  /  Delicious as it Looks


  1. I don't know how much of a difference it makes but I sometimes have the same issue with posting things to my blog or for friends. Sometimes it's just nice to know that you're not alone with that anxiety so hugs to you!

    1. Thanks! It does help to know I'm not alone feeling this way. Hugs to you too!

  2. Dianne your writing and recipes are both great!

    1. Thank you! That's so good to hear!

  3. Your recipes are fantastic! Please keep blogging!

    1. Thank you for the encouragement! :)