This Low Sodium Tomato Sauce is flavor base camp for all of your favorite recipes! It’s easy to make and full of flavor – without the sodium found in many jarred sauces – only 46 mgs of sodium per serving!! This recipe makes a big batch – 12 cups – so you can freeze some for later!
This Easy Low Sodium Tomato Sauce is my go-to tomato sauce. I use it to make spaghetti sauce, spread it generously on pizza dough as a pizza sauce. Basically any recipe I make that calls for tomato sauce, this is what I want to use. Making it from scratch gives me peace of mind that I know and can control exactly how much sodium I’m feeding my family.
When my husband was first directed to start a low sodium lifestyle, one of the foods he missed immediately was spaghetti made with a jarred spaghetti sauce. I often made spaghetti sauce from scratch because I love trying new and different recipes but his all-time favorite version from childhood was made with a jar of premade spaghetti sauce. My goal has always been to make sure he can still enjoy his favorite foods – spaghetti included – and since spaghetti sauce starts with tomatoes I set out to create a tomato sauce to rival the sodium-filled jars.
This Easy Low Sodium Tomato Sauce fits the bill! It’s flavorful on its own for use as a pizza sauce (see above). Add in some browned ground turkey or beef and a few more spices and you’ve got a delicious meat sauce perfect for spaghetti. Simmer with chicken stock, half and half and more spices and you’ll have an out of this world tomato soup.
The key to making this sauce low sodium is choosing the best and lowest sodium products you can find. No Salt Added diced tomatoes contain about 50 mgs of sodium per 15-oz jar. One can of standard diced tomatoes can contain more than 600 mgs of sodium. It’s also important to make sure your spices are low sodium or sodium-free. You might be surprised to find that some brands of garlic powder and Italian seasoning sometimes have salt added to them for flavor. Check the nutrition labels to make sure yours are actually low or sodium free.
The Low Sodium Ingredients You’ll Need
No Salt Added Diced Tomatoes
No Salt Seasoning (I love these from Aldi.)
Sugar – to taste. A little sugar cuts the acidity sometimes found in canned tomatoes.
Red Wine Vinegar
Aleppo pepper or crushed red pepper flakes – Aleppo pepper has a smoky flavor that adds depth to the sauce without making it spicy.
Tools You’ll Need to Make This Recipe
Souper Cubes (for freezing)
How to Make Tomato Sauce
I called this recipe an ‘easy’ low sodium tomato sauce for a reason. You can have it on your table in a few simple steps. Once you’ve gathered your low sodium ingredients, sweat the onions and garlic in olive oil. (Sweating is a cooking term that means to cook food, usually vegetables, until they begin to soften and break down without browning them.) Add your spices, followed by tomato sauce and vinegar. Bring it to a boil then reduce heat until the sauce just simmers. Cover the pan and simmer the sauce for 45 mins to an hour then puree it with a regular or immersion blender. That’s it!!
Variations on This Delicious Theme
This sauce is extremely versatile. I use no salt added tomatoes because that’s usually what I have on hand but you can also use no salt added canned whole or crushed tomatoes with equally delicious results.
You can also use Italian Style No Salt Added Diced Tomatoes for added flavor.
Easy Low Sodium Tomato Sauce FAQs
What other spices can I add to this?
Thyme, rosemary, marjoram, oregano and basil are all tasty additions to this sauce. Most Italian seasonings and no salt seasoning include many of these but you can add more for additional flavor.
Can I freeze this recipe?
Absolutely! This sauce freezes beautifully. Once it’s pureed and cooled, pour it into a plastic zip-top bag. Squeeze out any excess air, seal the bag and place it in the freezer. Label the bag so you can keep track of how long it’s been frozen. I recommend using your frozen sauce within three months.
How do I thaw frozen tomato sauce?
To thaw your tomato sauce, simply remove the frozen sauce from the freezer and place it in the fridge to thaw overnight. For faster results, remove the frozen sauce from whatever freezer storage container you’re using and place it in a medium pan. Warm the sauce gently, stirring frequently, over medium low heat until warm.
Can I make this in the slow cooker?
You bet! Add all the ingredients – except the olive oil – to your slow cooker. Give it all a stir. Cover and slow cook on high for four hours or low for 8 hours.
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