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Overhead shot of spaghetti sauce and pasta served in a white bowl.
Course Main Course, Sauce

Low Sodium Spaghetti Sauce with Fresh Tomatoes (Vegan}

By: Elysia
Servings 10 1/2 cup servings (makes 5 cups total)
This homemade low sodium spaghetti sauce is the perfect lower sodium and sugar-free alternative to store-bought pasta sauces and is so easy to make! Fresh tomatoes, basil, garlic and sun-dried tomatoes fill this authentic Italian-inspired sauce with a mouthwatering flavour and aroma. It's highly recommended that you make a large batch of this sauce and freeze it because it won’t last long! {Vegan, gluten-free, low carb & keto-friendly}
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion diced
  • 4 large garlic cloves minced
  • 6 large tomatoes seeded and diced
  • 1/2 cup oil-packed sun-dried tomatoes drained
  • 1/2 cup fresh basil leaves minced
  • 1 teaspoon dried oregano
  • Pinch of red pepper flakes
  • Salt and pepper to taste (I typically add 3/4-1 teaspoon of salt, but feel free to adapt it according to dietary preferences)

Instructions

  • Drizzle olive oil into a medium-sized pot. Add the onion, and garlic and stir to combine. Season with salt and pepper. Saute over medium heat for about 5 minutes, or until the onion is soft and translucent.
  • Cut the tomatoes into quarters and scoop out the seeds with a spoon. Dice tomatoes into 1 inch cubes. Stir in the diced tomatoes and increase heat to medium-high until it starts to boil.
  • When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water evaporates. Monitor closely, reducing heat if necessary and stirring often.
  • Add sun-dried tomatoes into a blender or food processor along with two ladles of the tomato mixture. Process until mostly smooth. Stir this mixture back into the tomato sauce in the pot.
  • Stir in the minced basil, oregano, red pepper flakes. Add salt and pepper, to taste. Continue cooking until mixture has reached desired thickness and then remove from heat. Serve over cooked pasta with desired add-ins.

Notes

  • Use fresh ripe tomatoes: To ensure the best flavour. They should be bright red; not green. I used about 8 cups of diced tomatoes.
  • Remove all of the seeds from tomatoes: This prevents the sauce from being too “soupy.”
  • To save time: If you want to save on time or don't have any fresh tomatoes, you can also use drained no salt-added canned diced tomatoes.
  • Don't overfill the blender: The hot liquid could explode out of the blender and may result in a burn (and big a mess in the kitchen)!
  • Sauce consistency: Adapt the amount of tomato mixture that you add to the blender according to how thick and smooth you like your sauce. I blended about 2 heaping soup ladles of the tomato mixture with the sun-dried tomatoes and found that it had the perfect consistency.
  • For a smoother sauce: If you don't like chunks of tomato in your sauce, puree all of the sauce in the blender, rather than just a couple of ladles for a smoother texture.
  • Nutritional info: This recipe makes about 5 cups of sauce total or ten 1/2 cup servings. The nutrition facts are based on a 1/2 cup serving of sauce with no salt added. The sodium quantity will vary depending on how much salt you choose to add.

Nutrition

Calories: 57kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 19mgPotassium: 288mgFiber: 2gSugar: 2gVitamin A: 753IUVitamin C: 17mgCalcium: 20mgIron: 1mg
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