Low Sodium Spaghetti Sauce

Name: Low Sodium Spaghetti Sauce
Total time: 60 min
Yield: 4
Ingredients: 12 ripe Roma tomatoes (about 3 lbs); 2 Tbsp extra virgin olive oil; 1/2 cup finely chopped yellow onion; 3 large garlic cloves, finely minced; 1/2 tsp freshly ground black pepper; 1/4 tsp Kosher salt; 1 Tbsp no salt added tomato paste; 2 tsp balsamic vinegar; 1/2 tsp packed brown sugar; 1/2 tsp Italian seasoning; 1/4 tsp dried oregano; 1/4 tsp crushed red pepper flakes, optional; 1/2 cup finely chopped fresh basil; 1/4 cup finely chopped fresh parsley

By Adam Fisher

Updated 1/9/2026

Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT

Approved for These Diets:

Heart Healthy | Gluten Free | Diabetic | Vegan | Vegetarian

Photo Credit: Baldwin Publishing Staff Photographer

This Low Sodium Spaghetti Sauce uses fresh or canned tomatotes and natural ingredients to add flavor and sweetness to your favorite healthy Italian meals. Made with tomatoes, garlic, onions, and aromatic herbs, our low salt pasta sauce is the best Italian red sauce for people managing diabetes, blood pressure or cholesterol. Try our low sodium tomato sauce on pasta, chicken parmesan, or one of these popular low calorie pasta recipes.

Enjoy more of these heart-friendly low sodium recipes!

Total Time

60 minutes

Servings

Calories

146

About This Low Sodium Spaghetti Sauce

If you follow a healthy diet and want to eat spaghetti once a week, like we do, try this easy recipe for a low sodium pasta sauce. We make our healthy no salt Italian red sauce with fresh tomatoes (or low sodium canned tomatoes), onion, olive oil and fresh herbs. You can add a little brown sugar for a touch of sweetness and to balance the acid in the tomatoes. It takes under an hour and cost pennies to make low sodium tomato sauce. Pour over this heart-healthy spaghetti marinara or freeze this low-sodium sauce to serve over spaghetti next week.

Directions

Step 1

In a medium mixing bowl, prepare an ice-water bath. Using a pairing knife, remove and discard the stem cores. Using the same knife, cut a shallow “X” at the bottom of each tomato.
Step 2

Bring a large pot of water to a boil. Place tomatoes in the water, 4 at a time, and remove after the skin begins to split, about 30 to 60 seconds. Immediately place tomatoes in prepared ice-water bath (this prevents the tomatoes from cooking further). Remove the skin using the pairing knife and discard the skin.
Step 3

Cut the tomatoes into fourths and place in a food processor or blender. Manually process tomatoes a few times. You want the tomatoes to be the consistency of crushed tomatoes. Set aside.
Step 4

In a large dutch oven, heat the oil over medium-low heat. Add onion, garlic, pepper and salt; cook for 3 minutes, stirring often. Add the tomatoes, tomato paste, balsamic vinegar, brown sugar, Italian seasoning, oregano, and red pepper flakes (if using). Bring to a simmer and add the basil and parsley. Cover and simmer on low heat for 30 minutes, stirring occasionally. Yields about 2 cups of spaghetti sauce.

Nutrition Facts

Serving Size:

1/2 cup

146

Calories

Fat

Cholesterol

Sodium

Carbs

Sat. Fat

Fiber

Protein

Sugars

Low Sodium Spaghetti Sauce

About This Low Sodium Spaghetti Sauce

Ingredients

Directions

Step 1

Step 2

Step 3

Step 4

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Nutrition Facts

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