Easy Low Sodium Marinara Sauce
There's nothing like a good, hot marinara sauce over pasta. It was a staple in my household growing up. Almost every Sunday night you could expect a dish of pasta with my moms homemade tomato sauce. She made the same sauce every weekend for years and years. After going to school for culinary arts and finding out that tomato sauce was considered a "mother sauce" in cooking, I fell even more in love with marinara sauce, and sauces in general. This low sodium marinara sauce recipe is easy to make, and tastes great. I normally double, or even triple the recipe and freeze the rest for a day I don't feel like cooking dinner. Simply pull the sauce out of the freezer in the morning, and heat it up in a sauce pot at night. I do like to add some salt to this recipe because it helps with the acidity of the tomatoes a bit, but you're more than welcome to make this a salt-free tomato sauce by removing the salt all together. Let me know it tastes in the comments below!Print Recipe
- 28 oz Can of crushed San Marzano tomatoes
- 1/2 Onion, small diced
- 7 Garlic cloves, minced
- 1 Large fresh Basil sprig
- 1/4 cup Extra-virgin olive oil
- 1/2 tsp Dried oregano
- 1/4 tsp Kosher Salt
- Pinch of crushed red pepper flakes
- In a shallow sauce pot over medium heat, heat the oil. When the oil becomes hot, add the onions and red pepper flakes. Cook onions 3-4 minutes (or until they begin to become translucent), occasionally stirring. [cooked-timer minutes="3"]Click for 3 Minute Timer[/cooked-timer]
- Add minced garlic and cook for an additional minute.
- Add the crushed tomatoes to the pot. Fill up the can with water and slosh it around to get the remaining tomato juices. Add water to pot.
- Add oregano and salt. Simmer on medium-low for 30-45 minutes (or until desired thickness), occasionally stirring. I like to cover my sauce pot [cooked-timer minutes="30"]Click for 30 Minute Timer[/cooked-timer]
- Towards the end of the simmering process, add your fresh basil sprig. Submerge the sprig of basil so it's fully inside the sauce releasing its wonderful flavors. Let the basil hang out for about 10 minutes. [cooked-timer minutes="10"]Click for 10 Minute Timer[/cooked-timer]