Low-Sodium Spaghetti Sauce (Fresh Tomatoes, Vegan)
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Looking for a from-scratch pasta sauce without the salt shock or added sugar? This bright, basil-forward marinara uses fresh tomatoes and a boost of sun-dried tomatoes for rich, “all-day simmered” flavor—in about 30 minutes. It freezes beautifully, too, so make extra for easy weeknights.
Ingredients:
Image source: Haute & Healthy Living
Ingredients:
- 2 tbsp extra-virgin olive oil
- 1 large onion, diced
- 4 large garlic cloves, minced
- 6 large tomatoes, seeded and diced (~8–9 cups)
- ½ cup oil-packed sun-dried tomatoes, drained
- ½ cup fresh basil leaves, minced
- 1 tsp dried oregano
- Pinch red pepper flakes
- Salt & pepper to taste (author typically adds ¾–1 tsp salt; keep it lower if needed)
- Warm olive oil in a medium pot over medium heat. Add onion and garlic; season lightly and sauté ~5 minutes until translucent.
- Stir in diced tomatoes; increase heat to medium-high to bring to a boil.
- Reduce to medium; simmer uncovered ~15 minutes, stirring often, until most liquid evaporates.
- Blend sun-dried tomatoes with two ladles of the hot tomato mixture until mostly smooth.
- Return puree to the pot. Stir in basil, oregano, and red pepper flakes. Season with salt and pepper to taste.
- Continue cooking to your desired thickness. Serve over hot pasta—or cool and portion for the freezer.
