Easy Low Sodium Marinara Sauce

Finally, a low sodium marinara sauce recipe that gets the job done. The problem is that tomatoes kind of love salt, and need it to combat the acidity. This low sodium red sauce recipe keeps some salt while also staying low sodium.

Low Sodium Marinara Sauce
Cukebook

Easy Low Sodium Marinara Sauce

5 from 2 votes
Sodium 139 mg
Potassium 378 mg
Phosphorus 7 mg
Protein 1 g
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
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!

Course Dinner, Lunch
Cuisine Italian
Servings 6 people
Calories 88 kcal

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

4 thoughts on “Easy Low Sodium Marinara Sauce”

  1. 5 stars
    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.

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