Low Sodium Creamy Tomato Sauce
Indulge in the rich, velvety goodness of this Low Sodium Creamy Tomato Sauce—perfect for those seeking bold flavors with a health-conscious twist. Made with aromatic garlic, unsalted tomato paste, and crushed tomatoes, this recipe uses heavy cream to achieve its luscious texture without relying on excess salt. Dried basil and oregano bring a fragrant Italian flair, while black pepper and red pepper flakes add a subtle kick. Optional parmesan cheese and fresh basil make for the perfect garnish to elevate your dish. Quick to prepare and ideal for pasta, pizza, or dipping, this sauce proves that low sodium can still be irresistibly delicious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 Garlic cloves, minced
- 3 tablespoons Unsalted tomato paste
- 28 ounces Canned crushed tomatoes
- 1 cup Heavy cream
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 0.25 cup Grated parmesan cheese (optional)
- 5 pieces Fresh basil leaves for garnish (optional)
Instructions
In a medium-sized saucepan, heat the olive oil over medium heat.
Add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Add the crushed tomatoes, stirring well to combine with the tomato paste. Bring the mixture to a gentle simmer.
Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld.
Stir occasionally, and make sure to scrape down the sides to prevent sticking.
After simmering, slowly add the heavy cream, stirring continuously to achieve a smooth consistency.
Mix in the dried basil, dried oregano, black pepper, and red pepper flakes.
Continue to cook on low heat for an additional 5 minutes, stirring frequently.
Taste the sauce and, optionally, stir in the grated Parmesan cheese for added flavor.
Remove the sauce from heat and let it sit for a couple of minutes to thicken.
Serve the creamy tomato sauce over pasta or use it as a pizza sauce, garnishing with fresh basil leaves if desired.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.8 g | 163% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 38.7 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 932 mg | 72% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3272 mg | 70% | |
*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.
