Low Sodium Molho de Tomate
Elevate your pasta night with this vibrant and heart-healthy Low Sodium Molho de Tomate! Packed with fresh, wholesome ingredients like juicy tomatoes, aromatic garlic, sweet carrots, and earthy celery, this sauce delivers bold flavor without relying on added salt. Blended with fragrant herbs like oregano, basil, and parsley, and finished with a splash of red wine vinegar, it’s the perfect balance of tangy and savory. This homemade, sodium-conscious tomato sauce is simmered to perfection, creating a luscious texture that can be tailored to your preference—chunky or smooth. Ideal for anyone seeking a low-sodium alternative, it pairs beautifully with pasta, grains, or even as a base for pizza. Plus, it’s easy to make ahead and store for all your mealtime needs!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large fresh tomatoes
- 1 medium onion
- 4 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 medium carrot
- 1 celery stalk
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon red wine vinegar
- 1 cup water
Instructions
Score a small 'X' at the bottom of each tomato to facilitate peeling. Bring a large pot of water to a boil, add the tomatoes, and blanch for about 1 minute until the skin begins to split. Transfer immediately to a bowl of ice water, then peel and dice the tomatoes once cool enough to handle.
Finely chop the onion, garlic, carrot, and celery.
In a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables are soft, about 7-8 minutes, stirring occasionally.
Add the diced tomatoes, bay leaf, dried oregano, dried basil, black pepper, and water. Stir well to combine.
Bring the mixture to a gentle simmer, crush the tomatoes lightly with a wooden spoon, and let it cook partially covered for about 30-35 minutes. Stir occasionally, breaking down the tomatoes as they cook.
Remove the bay leaf and use an immersion blender to puree the sauce until it reaches your desired consistency, either slightly chunky or smooth.
Stir in fresh parsley and red wine vinegar. Adjust seasoning as needed, keeping in mind the low sodium focus, so if desired, only add a pinch of salt substitute or more black pepper to taste.
Continue to simmer the sauce for an additional 5 minutes to blend in the new flavors.
Let the sauce cool before serving or storing in an airtight container. This sauce can be refrigerated for up to 5 days or frozen for later use.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 33.2 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2802 mg | 60% | |
*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.
