Low Sodium Marinara Sauce Recipe
This easy, flavorful low sodium marinara sauce is better than store-bought and perfect for pasta, pizza, lasagna, or dipping.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 28-ounce can whole peeled tomatoes Cento or Alessi preferred
- ¼ cup fresh basil leaves chopped (or 1 tablespoon dried basil)
- 1 teaspoon dried oregano
- ¼ teaspoon salt optional or to taste
- ¼ teaspoon black pepper
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic and cook for 3–4 minutes, until softened and fragrant.
- Pour in the canned tomatoes, basil, oregano, salt, and pepper. Use a wooden spoon to gently break apart the tomatoes and stir everything together.
- Reduce the heat to low, cover slightly, and let the sauce simmer for 20–30 minutes. This gives the flavors time to meld and the sauce to thicken.
- Give the sauce a taste and adjust seasonings as needed. Add more herbs or a pinch of salt if desired—just remember, the goal is to keep it low sodium.
- Optional: For a smoother sauce, use an immersion blender right in the pot, or let it cool slightly before transferring to a blender. Or leave it chunky if you prefer a rustic texture.
- Spoon over your favorite pasta, use as a pizza base, or portion and freeze for an easy dinner down the road.
Notes
Storage: Refrigerate for up to 5 days or freeze for up to 3 months in airtight containers.
Make It Your Own: Add chopped mushrooms, bell peppers, or lean ground meat for variety.
Nutrition
Calories: 43kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 196mgPotassium: 170mgFiber: 1gSugar: 2gVitamin A: 140IUVitamin C: 8mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!