6 (1/2 cup) servings: 83 mg. sodium per serving

1 Tablespoon healthy oil
1 cup chopped onion
2 large cloves garlic, minced
8 ounces mushrooms, sliced
1 (6 oz) can no salt added tomato paste
1/3 cup dry red wine
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
1/8 teaspoon salt
2 (14.5 oz) cans no salt added diced tomatoes, drained
1 teaspoon sugar

Prep. Instructions

1. Place garlic and mushrooms in a bowl.
2. Combine spices and dried herbs in a separate bowl.
3. Combine tomato paste and wine in a separate bowl.
4. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a stockpot over medium-low heat. Add onions; cook until softened, about 5 minutes.

2. Stir in  tomatoes and sugar.

3. Stir in garlic and mushrooms.

4. Stir in spices. Cook for 2 minutes more, stirring often.

5. Add the tomato paste mixture. Stir to combine. Bring sauce to a low boil again; turn down heat to simmer. Simmer, uncovered, for 20 minutes, stirring occasionally. Can be served over cooked spaghetti noodles or used in recipes calling for spaghetti sauce. This sauce freezes well.

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