Remember this post on surprising sources of sodium? I called store-bought marinara sauce out on its’ sodium content, so for today I thought I’d make my own.
Don’t get me wrong, I have made my own sauce before, but well…jars of on-sale sauce are just…EASY. And sometimes convenience rules…
Except for today.
This sauce was fast… and awesome. So try it.
Here are how things went…
Here is the easy recipe that I am super excited about.
Low-sodium Marinara Sauce
- 2 tbsp. coconut oil + 2 tbsp. veggie broth
- 1 large onion, chopped
- 3-4 garlic cloves, minced
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- 1- 6oz can tomato paste
- 1- 28 ounce can whole roma tomatoes, undrained
- 2 tbsp. balsamic vinegar
- 2 packets stevia (or 4 teaspoons sugar)
- 1-2 tbsp. nutritional yeast (Optional, but I recommend it. Love this stuff!)
- 1 teaspoon salt
- pepper to taste
- In a large stockpot, heat coconut oil and broth over medium heat.
- Add onions, garlic, basil, and oregano. Saute for 3-4 minutes.
- Add in the tomato paste and stir for another 2 minutes.
- Add in the roma tomatoes (and juice) and the balsamic vinegar. Simmer uncovered for another 11-14 minutes, stirring occasionally.
- Stir in stevia, nutritional yeast, salt, and pepper.
- Carefully pour the sauce into your blender. Pulse several times until your tomatoes are chopped and your sauce is the texture you would like. (I pulsed mine enough to completely break up the tomatoes, but I still made sure to keeping the sauce a thick consistency.)
- Serve on your favorite pasta.