Make Low Sodium Spaghetti Sauce
I was spoiled when I lived in Chicago and New York City. It seemed like there were excellent Italian Restaurants almost on every corner. Elsewhere in the country, we were willing to drive for miles if we heard about a place that had a “killer red sauce”, even though we ended up disappointed more often than not. In college I was determined to master a decent Marinara Sauce. I finally did it and now I have made it into a low sodium spaghetti sauce.
The Quest For The Best Low Sodium Spaghetti Sauce
Back then there wasn’t the Food Network or really much of the internet. so I was relegated to looking for recipes in magazines at the Library. I collected recipes from Better Homes and Garden, Redbook and anywhere I could find them. My efforts often produced sauces that either too thin, too gloppy, or just plain horrible.
Once I learned all about the difference of using fresh herbs and ingredients and more importantly how to allow the sauce to simmer in a pot and allow all the flavors to marry and develop, my attempts improved. Over the years I also got inspiration from better sources.
The recipe I use today I wrote down one afternoon while watching Ina Garten. I modified it for the spices I liked and it has served me well. once I began the low sodium journey, it was time to hack the recipe again and to see if I could pull off a “killer red sauce” that is also low sodium. That recipe is here below:
The Recipe For Low Sodium Spaghetti Sauce
The perfect low sodium marinara or red sauce is here.
- 1 Tbsp Good olive oil
- 1 Cup Chopped yellow onion about 1 medium onion
- 2 Tsp Garlic minced
- 1 Cup Chianti or another good red Italian wine
- 28 oz Puréed Roma or Plum Tomatoes 6 to 8 tomatoes depending on size
- 1 Tbsp Chopped fresh flat-leaf parsley
- 1 Tbsp Chopped fresh basil
- Freshly ground black pepper to tase
Heat the olive oil in a large (12-inch) skillet.
Add the onion and saute over medium heat until translucent, 5 to 10 minutes.
Add the garlic and cook for 1 more minute.
Now add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes.
Stir in the tomatoes, parsley, basil, and pepper.
Cover, and simmer on the lowest heat for 15 minutes.
If you want to go the store bought route for pasta sauce, these are the brands I have found with the lowest sodium: