This low sodium sauce can also be made with fresh tomatoes, using 2 pounds of tomatoes that have been cut into fourths and briefly crushed in a high power mixer or food processor. This process will give you about three cups crushed tomatoes.

24 (1 Tablespoon) servings: 26 mg. sodium per serving

1 Tablespoon oil
2 (14.5 oz.) cans no salt added crushed tomatoes
3/4 cup chopped onion
2 medium cloves garlic, minced
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1/4 teaspoon salt
1/3 cup red wine
1 teaspoon sugar

Prep. Instructions

1. Combine onion and garlic in a bowl.
2. Combine parsley flakes, pepper and salt in a separate bowl.
3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a stockpot over medium low heat. Add onion and garlic. Cook until onion is tender, about 5 minutes, stirring occasionally.

2. Add seasonings and sugar. Stir to combine. Cook for 1 minute.

3. Add wine. Bring to a boil over medium heat; cook until wine has almost all evaporated, about 2 minutes, stirring constantly.

5. Add tomatoes, with juice. Bring to boil. Turn heat down to simmer. Stir to combine. Simmer, uncovered, until sauce is thick, about 1 hour. Stir occasionally.

6. Refrigerate sauce. If not used within a few days, freeze in 1 Tablespoon portions.

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