Easy Low Sodium Marinara Sauce
Sodium 139 mg
Potassium 378 mg
Phosphorus 7 mg
Protein 1 g
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 mom's 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 saucepot 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 altogether. Let me know it tastes in the comments below!
Equipment
- Shallow Sauce Pot
- Cutting Board
- Chef knife
- Wooden Spoon
Ingredients
- 28 oz San Marzano Tomatoes (Whole, Peeled and Low Sodium)
- 1/2 Onion
- 6 Garlic Cloves
- 1 Basil Sprig
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 tsp Dried oregano
- 1/4 tsp Kosher Salt
Instructions
- In a shallow saucepot over medium heat, heat the oil. When the oil becomes hot, add the onions. Cook onions 3-4 minutes (or until they begin to become translucent), occasionally stirring. Click for a 3 Minute Timer
- Add minced garlic and cook for an additional minute or until the garlic begins to slightly brown.
- 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.
30 Minute Timer - When there are around 15 minutes left in 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 15 minutes. 15 Minute Timer
Easy and packs a punch. I’ll be making this again, thanks!
Cheryl, glad to hear it!
Modified by using no salt added diced tomatoes (only canned tomatoes available) about 1/4 cup of chopped fresh basil and low sodium vegetable juice instead of water. Lots of dried oregano. Turned out fabulous. Oh and also added black pepper to taste.
Jeanette,
So glad you were able to make a tasty sauce.
Thank you for sharing your modifications and I hope to see you around!
-Anthony