This is a really tasty, light and fresh cold sauce for pasta. You can eat it on FODMAP friendly gluten-free pasta or try it on gluten-free bread for a tasty bruschetta (try my FODMAP diet friendly bread recipe here). If you are ok with balsamic vinegar (some people avoid it for their IBS and it's not strictly FODMAP friendly but generally ok because it is eaten in small quantities), then add a drizzle to the mix - it really accentuates the sweetness of the tomatoes.
250 cherry tomatoes
1 T pine nuts
2 large handfuls of chopped basil
1 tablespoon extra virgin olive oil
1/2 tsp salt
Slice each cherry tomato into half or quarters (depending on size and how chunky you like your sauce). Chop the basil and add to the tomatoes. Stir in the remaining ingredients.
Serve on top of hot pasta or tossed through for a pasta salad.Tip: You can serve it immediately but the flavour is best if you let it marinade for 2-3 hours in the fridge before bringing around to room temperature about 30 mins before serving.