Low-FODMAP | Gluten-Free | Vegan | OMS-Friendly

Time to prepare and cook: 90 minutes


  • 2 large tins of tomatoes  (whole, peeled, separated from juice)
  • 1 cup of leek greens (green tops only, finely sliced)
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • Half cup of red wine
  • Quarter cup of minced green chives
  • 1 Tbsp red wine vinegar
  • 1 Tbsp balsamic vinegar
  • 2 tsp fresh minced oregano
  • 2 tsp fresh minced basil
  • 2 tsp minced capers
  • 2 Tbsp garlic-infused olive oil
  • Salt and pepper to taste


  1. Strain the tomatoes, and ensure all juice is out of them by squeezing them softly. Keep the juice aside.
  2. Prepare the vegetables as above.
  3. Mix the tomato juice, red wine, chives, both vinegars and the herbs in a pot, and bring to the  boil. Lower to a simmer, and simmer off half the liquid  (around 20 minutes).
  4. Preheat grill (broiler).
  5. Heat an oven-friendly frying pan to moderate heat, and add the garlic-infused olive oil, the leek greens, carrot and celery. Sweat until tender. If you  don’t have a cast iron frying pan, you can use your normal  frying pan then transfer to a heatproof dish for the next step.
  6. Add tomatoes, stir, then put  the whole pan under the grill (broiler) on the top or second shelf, leaving the over door/grill flap open. Cook like this for 15-20 minutes until the tops of the vegetables turn darkish (slight char). This is a flavour additive.
  7. Return the vegetables to the stove in the frying pan over a medium heat, then add capers. Saute.
  8. Combine the reduced tomato juice reduction and vegetables, then blend to your desired texture.
  9. Return to the pot, adding salt and pepper to taste, simmering for 5 minutes further.