Sauce à pizza maison (pauvre en FODMAP, sans sucre)

Ingrédients

• 1 cup strained tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons garlic-infused olive oil
• 1 1/2 teaspoons Italian Seasoning (homemade or store-bought)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon liquid or powdered stevia or your sweetener of choice, to taste (see notes)

Préparation

1. 1

   Combine ingredients: Whisk all ingredients together in a small saucepan or saucier (mine is 1.5 quarts).

2. 2

   Cook: Place saucepan on medium high heat on the stovetop. Bring to a low boil, whisking occasionally as the sauce heats up. Immediately after the sauce starts to bubble, reduce heat to low (the “Min” setting on my stove) and simmer for 5 minutes or until to your desired thickness, whisking frequently.

3. 3

   Taste and cool: Remove from heat, taste, and adjust seasonings and sweetener as desired. Allow sauce to cool for a minimum of 10 minutes prior to applying to pizza crust. Use on my "Meatza" - Pizza with a Meat Crust (only requires 1/2 of the sauce), as a dipping sauce for my Air Fryer Mozzarella Sticks or Zucchini Fries or on your favorite pizzas, breadsticks, etc.

4. 4

   Store leftover sauce in an airtight container in the refrigerator for 5-7 days or up to 3 months in the freezer. Stir leftover sauce before using.