Low Sodium Spaghetti Sauce

You’ll love this low sodium spaghetti sauce! For those of us with sodium restrictions it’s hard to find a store bought low sodium sauce that really is truly low in sodium. This easy recipe uses familiar ingredients and is ready to eat in just 25 minutes. As quick and easy as this sauce is to make, the light but rich taste rivals the spaghetti sauce at your favorite authentic Italian restaurant! Sodium per serving: 16.6 mg.

This no salt spaghetti sauce is not only richly flavored and delicious, it’s incredibly versatile. Of course it’s great over any type of pasta for a yummy, comforting vegetarian meal, but you can also add a protein to meat it up. Good options are ground beef or turkey, shredded chicken, or everyone’s favorite – meatballs!

This sauce also works extremely well as sauce for homemade pizza or for dipping a nice foccacia, garlic bread, zucchini fries. It takes meatball subs to new heights! And it freezes very nicely, so don’t worry about making a big batch. It’s great to have your own homemade low sodium marina sauce in the freeze to grab for an even faster weeknight meal.

Why this recipe is better than Prego low sodium spaghetti sauce

To be fair, Prego makes a “lower sodium” spaghetti sauce. That means it’s lower than most regular store bought spaghetti sauces. The reason his low sodium recipe is better comes down to one huge difference between the two. Prego’s sauce contains 350 mg of sodium for a 1/2 cup serving, while this recipe has just 16.6 mg for the same serving size. Besides, you can make this sauce almost as fast and for close to the same cost.

Is this no salt spaghetti sauce recipe low fat?

Yes, it’s low fat and heart healthy! The only fats used are in the small amount of extra virgin olive oil used, and EVOO is also considered a healthy fat. If you’re watching your fat consumption for heart health or weight loss, you’ll love this recipe. As you can see in the image below, for such a large pot of sauce, this is a very small amount of oil!

What makes this the best low sodium spaghetti sauce recipe?

There are a lot of reasons this is the best!

• It’s easy, quick to make and uses common ingredients, you probably already have what you need to make it tonight.
• It uses great ingredients and there’s no weird additives to be concerned about.
• It’s so low in sodium you can eat as much as you want!
• Water isn’t used in the recipe, so you maximize the flavors, which is very important with low sodium cooking.

How to make low sodium tomato sauce

You’ll be amazed at how easy and fast this low salt spaghetti sauce is, but you’ll be even more impressed with how delicious it tastes! Simply follow the recipe below:

Low Sodium Spaghetti Sauce

You'll love this low sodium spaghetti sauce! For those of us with sodium restrictions, it's hard to find a store bought sauce that is truly low in sodium content. This an easy recipe uses familiar ingredients and is ready to eat in just 25 minutes. As quick and easy as this sauce is to make, the fresh and rich taste rivals the spaghetti sauce at your favorite authentic Italian restaurant! Sodium per 1/2 cup serving: 16.6 mg.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 12 1/2 cup servings

Ingredients

  

• 2 28 oz can crushed tomatoes no added salt
• 2 tbsp extra virgin olive oil
• 1 yellow onion chopped
• 2 tbsp tomato paste no added salt
• 2 tbsp oregano dried
• 2 tbsp basil dried
• 3 cloves garlic minced
• 1/4 tsp red pepper flakes leave out or add more, to taste
• 2 tbsp pure maple syrup
• 1 tsp parsley dried

Instructions

 

• Put olive oil into a large dutch oven (5-6 quart is ideal) and heat over medium heat. When glistening, add the onions. Saute the onions for 3-4 minutes, until they are mostly transparent and soft. Add garlic, stir well and cook for 1-2 additional minutes.
• Add the crushed tomatoes, tomato paste and dried herbs and still well to combine. Allow to come to a strong simmer and simmer for 5 minutes, stirring frequently.
• Reduce heat to low and continue simmering for 10 minutes, stirring occasionally.
• Remove from heat and finish by stirring in the maple syrup and remaining 1 tbsp olive oil.

Notes

You can add more or less garlic, according to your preference. Personally, there’s no such thing as too much garlic, but this recipe calls for a normal amount. I always use more.

If you like a very smooth sauce with no visible tomato, onion or garlic bits, you can use a blender or immersion blender to create a velvety texture.

If you feel the sauce is too loose, simply turn the heat up to medium and cook until it reaches your desired consistency. Just make sure to stir it often so that the bottom doesn’t overcook or burn.

For more basil flavor, you can add a sprig or two of fresh basil after you mix in the maple syrup and finishing oil. Stir it around and allow to sit for about five minutes, then remove before serving the sauce.

If you don’t have maple syrup you can use 1 tbsp of granulated sugar instead. You could leave the sweetener out, but it does help balance the acidity of the tomatoes, especially since we’re not using any salt.

Keyword Easy, Freezer Friendly, Low Sodium Pasta, Make in 30 Minutes, One Pot, Quick