Quick & Easy Low-Sodium Italian Tomato Sauce Recipe (5 Ingredients, 20 Minutes) by Jan Mostrom

Our granddaughter recently received the gift of a new kidney transplant, so we are all looking for new healthy low-sodium recipes that taste great and work for her new food plan. Since pizza, pasta and mozzarella sticks are some of her favorites, I thought a great low-sodium homemade Italian tomato sauce recipe could be the base for all of these.

I love that this homemade, quick, easy low-sugar and low-sodium Italian tomato sauce takes just 20 minutes to prepare and tastes great. I didn't add fresh herbs, but if you had fresh basil or other herbs feel free to add them in for added taste. You can keep this easy Italian red sauce in the fridge for a week, or freeze it in an airtight containers in smaller portions for up to six months.

You only need five simple ingredients to make this low-carb, gluten-free and low-sodium recipe. Here is your short shopping list for this sauce recipe: fresh tomatoes (read about the health benefits of tomatoes), olive oil, fresh garlic, dried Italian seasonings and dried oregano. If you are not watching your salt intake, you can also add salt to the sauce to suit your tastes.

Use this savory Italian red sauce on pasta, as a pizza sauce, as a dip for fried cheese or other appetizers, or however you use tomato sauce.

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 (makes about 3 cups)

Ingredients

• 2 teaspoon olive oil
• 4 - 6 cloves garlic, minced
• 5 pounds fresh tomatoes, chopped, or 56 ounces (2 large cans) no-salt crushed tomatoes
• 1 tablespoon plus 1 teaspoon Italian seasoning
• 2 teaspoons dried oregano
• salt, to taste (optional)

Here's how to make it:

1. In a large skillet heat oil over medium. Add garlic and cook for 1 minute.
   
2. Add the tomatoes, basil, oregano and a small pinch of salt, if desired.
   
3. Bring to a small rolling simmer and reduce heat to low. Cook for 15 minutes.
   
4. Turn off and remove from heat and let cool for 10 minutes before transferring to a food processor or blender.
   
5. Blend until you reach desired thickness. Make sure to vent your blender or food processor to allow steam to escape while you mix. Return the sauce to the pan or transfer to jars. The tomato sauce will keep in the fridge for a week or freeze for up to 3 months.
   

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