Commercially-prepared tomato sauces and pasta sauces are loaded with sodium. Use this homemade low sodium tomato sauce for your everyday cooking.
Ingredients
2 tbsp (30 mL) extra virgin olive oil
1 large onion, finely chopped
3 large garlic cloves, minced
2 tsp (10 mL) Italian herb seasoning
1/4 tsp (1 mL) dried basil
1 can diced (28 oz/796 mL) tomatoes, no salt added
1 can (5-1/2 oz/156 mL) tomato paste, no salt added
1 bay leaf
1/2 tsp. sugar or sweetner (2 mL)
Preparation
- In heavy saucepan, heat oil over medium heat; cook onion, garlic, Italian herb seasoning and basil, stirring often, for 5 minutes. Stir in tomatoes, tomato paste, sugar, and bay leaf; bring to boil.
- Reduce heat and simmer, stirring often, until no longer watery around edge of spoon drawn through sauce, about 40 minutes. Discard bay leaf.
- Portion sauce in 1-cup containers and freeze for up to 1 month or refrigerate in airtight container for up to 3 days.
Yield: 4 cups (2L)
NUTRITION PROFILE: low sodium, high fibre, high potassium, low cholesterol
Source: recipe adapted from Canadian Living Test Kitchen
