5 (1/2 cup) servings: 96 mg. sodium per serving

2 (14.5 oz) cans drained no salt added diced tomatoes
1 can (6 oz.) no salt added tomato paste
2 tablespoons finely chopped onion (1/4 inch pieces)
1-1/2 tablespoon minced garlic
1 Tablespoon sugar
2 teaspoons dried oregano
1-1/2 teaspoons dried basil
3/4 teaspoon chili powder
1/2 teaspoon black pepper
1/8 teaspoon salt
1-1/2 Tablespoons healthy oil

Prep. Instructions

1. In a large bowl, chop tomato pieces into very small pieces (1/8 inch) with a pastry cutter. (Two knives can be used instead. The pastry cutter is quicker and easier.)
2. Stir tomato paste into the finely diced tomatoes until well combined.
3. Place chopped onion and minced garlic in a separate bowl.
4. Place sugar, dried herbs and spices in a separate bowl.

Cooking Instructions

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

2. Add all other ingredients. Stir to combine. Bring sauce to a boil, then turn heat down and simmer, uncovered, for 20 minutes, stirring occasionally.

3. Let sauce cool. Refrigerate in a covered container. Freeze in portions if not used within a week.

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