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

Published 12/23/2024

Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT

Approved for These Diets:

Heart Healthy | Gluten Free | Diabetic | Vegetarian | Vegan

This Low Sodium Spaghetti Sauce is a flavorful, heart-healthy alternative to traditional sauces. Made with fresh tomatoes, garlic, onions, and aromatic herbs, it’s rich in flavor while using minimal added salt. Perfect for those managing diabetes, blood pressure or cholesterol, this recipe aligns with a healthy lifestyle without compromising on taste. Our low sodium sauce is ideal for enhancing pasta, veggie noodles, or even as a pizza base. Enjoy a satisfying and wholesome sauce that fits your dietary needs!

Enjoy more of our heart-friendly dishes by checking out our low sodium recipes!

Total Time

60 minutes

Servings

4

Calories

146

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How to Make Low Sodium Spaghetti Sauce

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.

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Nutrition Facts

Serving Size:

1/2 cup

146

Calories

8

g

Fat

0

mg

Cholesterol

95

mg

Sodium

19

g

Carbs

1

g

Sat. Fat

5

g

Fiber

4

g

Protein

12

g

Sugars

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Low Sodium Spaghetti Sauce

Ingredients

How to Make Low Sodium Spaghetti Sauce

Step 1

Step 2

Step 3

Step 4

Nutrition Facts

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