40 - 1 Tablespoon servings: 14 mg. sodium per serving

2 Tablespoons healthy oil
1-1/2 cups chopped onion
5 cloves garlic, chopped
1 (14.5 oz) can no-salt added diced tomatoes, drained
1 (6 oz) can low sodium tomato paste
1/4 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1/2 cup firmly packed brown sugar
1 Tablespoon low sodium Dijon mustard
pinch of cayenne pepper
1/2 cup red wine
1/4 cup fresh lemon juice

Prep. Instructions

1. Place the chopped onion and garlic in a bowl.

2.. Combine the rest of the ingredients in a separate bowl; mix until well combined.

Cooking Instructions

1. Heat the oil in a stockpot over medium low heat.

2. Add the onion and garlic. Cook, stirring often, until the onion is tender, about 5 minutes.

3. Add the tomato mixture to the stockpot; stir until well combined. Bring the mixture to a boil, then turn heat down to simmer. Simmer, uncovered, for 30 minutes, stirring occasionally. Remove the stockpot from heat and let the sauce cool for about 5 minutes.

4. Place the sauce, about 1/3 at a time, into a blender. Blend until smooth. Place the sauce in the refrigerator to store. Freeze in desired portions if storage is to exceed one week.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds