Low Sodium Marinara Sauce
5 from 1 vote
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!
Per 0.5 cup
Sodium 105mg
Potassium 339mg
Phosphorus 39mg
Protein 2g
Calcium 25mg
Magnesium 17mg
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!

Recipe Information

Servings:6 people
Serving Size: 0.5 cup
Course: Dinner, Lunch
Cuisine: Italian
Method: Simmering

Ingredients

  • 28 oz San Marzano Tomatoes
  • 1/2 White Onion
  • 6 Garlic Cloves
  • 1 Basil Sprig
  • 1/4 cup Extra-Virgin Olive Oil
  • 1/2 tsp Dried oregano
  • 1/4 tsp Kosher Salt
  • Red Pepper Flakes
Nutrition Facts
Easy Low Sodium Marinara Sauce
Amount Per Serving (0.5 cup)
Calories 112 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 105mg5%
Potassium 339mg10%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 1157IU23%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin C 20mg24%
Vitamin E 2mg13%
Vitamin K 21µg20%
Calcium 25mg3%
Copper 1mg50%
Folate 22µg6%
Iron 1mg6%
Manganese 1mg50%
Magnesium 17mg4%
Phosphorus 39mg4%
Selenium 1µg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • In a shallow saucepot 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.

    Click for a 3 Minute 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.
    30 Minute 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.

    10 Minute Timer
  • Optional Step: I like to use an immersion blender to make my sauce a bit smoother at the end.