INGREDIENTS

2 tbsp garlic infused olive oil

2-3 spring onions, green tops only

400g tomatoes, canned

1 tbpn tomato paste

2 cups low fodmap stock. I used certified low fodmap vegetable stock from San Elk.

½ tspn salt

½ tspn black pepper

Splash balsamic vinegar

Fresh herbs – oregano, basil, parsley

METHOD

Heat oil gently and add the spring onions until wilted. Be careful not to burn the greens. Add the tin of tomatoes and tomato paste, using a wooden spoon to break up the tomatoes. Add stock and seasoning, simmering for 10 mins. Before serving, add freshly chopped herbs and a small splash of balsamic vinegar. Check seasoning and adjust as required. Serves 3-4.

Serve with sourdough croutons, slithers of parmesan cheese and 1 tablespoon of roasted pinenuts.

FAQs

What if I don’t have any garlic infused olive oil?

If you don’t have any garlic infused olive oil on hand, gently warm 2 tbsp of olive oil with 1 clove of garlic (unpeeled) and a sprig of rosemary. Once the oil is warm to the touch, take off the heat and leave to infuse. Then proceed with the recipe.

Can I substitute with fresh tomatoes?

Sadly, low fodmap serving sizes of both Roma tomatoes (48g), common tomatoes (65g) and cherry tomatoes (45g) are too small to make this recipe worthwhile. If you aren’t sensitive to fructans, roast 8-12 seasoned Roma tomatoes with a drizzle of garlic infused oil and basil in the oven for 30 mins and then proceed with the recipe.