I’ve been sick a lot lately, so last week I decided just to make some simple carb dishes that would be easy on my digestion. The weather has been so weird this fall that I still had tomatoes ripening into mid October. I found this recipe for a raw tomato sauce on page 86 of Nonna’s Italian Kitchen. This was a really interesting concept and super easy. You just put all the ingredients in the blender and then add the sauce to the still hot pasta.
In order to make this low fodmap, I use wild garlic instead of fresh garlic, so the taste was definitely different than it would have been otherwise. But it wasn’t bad. The main issue with the sauce was that it was too liquidy. But after I refrigerated the dish, the issue was resolved. So this was much better the second day. I liked this but didn’t love it. Might try making it again once (if) I can eat garlic again.
Nimble Veggies 