Low Sodium Pasta Sauce
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 100.1
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 175.4 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 3.0 g
- Protein: 2.2 g
View full nutritional breakdown of Low Sodium Pasta Sauce calories by ingredient
Introduction
Homemade low sodium pasta sauce Homemade low sodium pasta sauceNumber of Servings: 16
Ingredients
-
3180 grams Red Ripe Tomatoes
8 clove Garlic
1 large Onions, raw
1 large (7-1/4" to 8-1/2" long) Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
2 tbsp Crisco Pure Vegetable Oil
.25 cup Granulated Sugar
375 mL Red Wine
1 tbsp Fennel seed
1 tbsp Oregano, ground
.25 tsp Pepper, black
6 tbsp Basil
3 tbsp Parsley
1 tsp Salt
Tips
Best if simmered at least 2 hours. Extra can be frozen or canned.
Directions
1. Heat oven to 400 degrees.
2. Take a whole, unpeeled head, and cut about an inch off the top, exposing the individual cloves. Season with oil, salt and pepper, then wrap tightly in aluminum foil. Roast in preheated oven for about 40 minutes, or until the cloves are completely soft and slightly brown (you can unwrap the foil to check). Cool for about 10 minutes, then squeeze the soft, almost paste-like cloves out into a small bowl and set it aside.
3. With fresh tomatoes, core, blanch and peel. Please tomatoes (fresh or canned) in a large bowl and hand crush. Add ¼ teaspoon salt
4. Chop onions, carrots, and celery into fairly uniform ¼ inch pieces.
5. Heat the oil in a large pot over low heat. Add the vegetables and cook until they are just soft and onions are translucent.
6. Add roasted garlic, ¼ teaspoon salt, 1 tablespoon sugar and wine to the pot with the cooked vegetables. Continue cooking until liquid is reduced by about 2/3.
7. Add tomatoes, ¼ teaspoon, remaining sugar, fennel seeds, oregano, black pepper, basil, and parsley. Cook for 15 minutes.
8. Using a stick blender, puree tomatoes until the big pieces have been broken up but the sauce is still a bit chunky.
9. If using ground beef, brown the meat and add to the sauce with ¼ tsp salt.
10. Simmer 1-2 hours
Serving Size: 1/2 cup
Number of Servings: 16
Recipe submitted by SparkPeople user BROB1970.
2. Take a whole, unpeeled head, and cut about an inch off the top, exposing the individual cloves. Season with oil, salt and pepper, then wrap tightly in aluminum foil. Roast in preheated oven for about 40 minutes, or until the cloves are completely soft and slightly brown (you can unwrap the foil to check). Cool for about 10 minutes, then squeeze the soft, almost paste-like cloves out into a small bowl and set it aside.
3. With fresh tomatoes, core, blanch and peel. Please tomatoes (fresh or canned) in a large bowl and hand crush. Add ¼ teaspoon salt
4. Chop onions, carrots, and celery into fairly uniform ¼ inch pieces.
5. Heat the oil in a large pot over low heat. Add the vegetables and cook until they are just soft and onions are translucent.
6. Add roasted garlic, ¼ teaspoon salt, 1 tablespoon sugar and wine to the pot with the cooked vegetables. Continue cooking until liquid is reduced by about 2/3.
7. Add tomatoes, ¼ teaspoon, remaining sugar, fennel seeds, oregano, black pepper, basil, and parsley. Cook for 15 minutes.
8. Using a stick blender, puree tomatoes until the big pieces have been broken up but the sauce is still a bit chunky.
9. If using ground beef, brown the meat and add to the sauce with ¼ tsp salt.
10. Simmer 1-2 hours
Serving Size: 1/2 cup
Number of Servings: 16
Recipe submitted by SparkPeople user BROB1970.