Low Sodium Classic Marinara Pasta Sauce
Delightfully rich and bursting with natural flavors, this Low Sodium Classic Marinara Pasta Sauce is a heart-healthy twist on an Italian favorite. Crafted with fresh vegetables like finely grated carrot, celery, and onion, and seasoned with aromatic garlic, dried oregano, and vibrant fresh basil, this sauce is proof that you don’t need excess salt for robust flavor. Slow-simmered to perfection, the use of low sodium crushed tomatoes makes it a guilt-free option without compromising taste. Whether served over your favorite pasta or used as a versatile base for other dishes, this easy-to-make marinara is perfect for meal prepping, with leftovers storing beautifully for days. Ready in under an hour, it’s a simple yet sophisticated sauce that will elevate your culinary game while keeping it heart-friendly.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 1 medium Carrot, finely grated
- 1 Celery stalk, finely chopped
- 0.25 teaspoon Crushed red pepper flakes
- 56 ounces Low sodium tomatoes, canned and crushed
- 1.5 teaspoons Dried oregano
- 0.5 cup Fresh basil leaves, thinly sliced
- 0.25 teaspoon Black pepper, freshly ground
- 1 Bay leaf
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook, stirring frequently, until translucent, about 5 minutes.
Stir in the minced garlic, grated carrot, and chopped celery, cooking for an additional 3-4 minutes until the vegetables are soft.
Add the crushed red pepper flakes and stir for about 30 seconds until fragrant.
Pour in the low sodium crushed tomatoes, including their juices, into the pot.
Add the dried oregano, fresh basil leaves, black pepper, and bay leaf. Stir to combine.
Bring the sauce to a gentle simmer over low heat, cover, and cook for 30 minutes. Stir occasionally to prevent sticking.
After 30 minutes, remove the bay leaf and adjust seasoning if needed with additional basil or a splash of balsamic vinegar for sweetness, but avoid adding salt.
Use an immersion blender for a smoother texture, if desired, or leave it chunky.
Serve the marinara sauce over your choice of pasta, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 61.3 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4175 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
