Low Sodium Savory Tomato Spread
Discover the rich, flavorful charm of this Low Sodium Savory Tomato Spread—a healthy, homemade alternative to store-bought spreads that’s perfect for boosting any meal. Featuring ripe, juicy tomatoes, aromatic garlic, and sweet white onion as its base, this recipe is skillfully seasoned with fresh basil, dried oregano, and a hint of red pepper flakes for a delightful balance of savory and subtle heat. A splash of balsamic vinegar adds depth, while olive oil ensures a silky texture. This easy-to-make spread pairs beautifully with sandwiches, crackers, or as a vibrant topping for pastas and grilled vegetables. Ready in just an hour, it’s free of added salt yet packed with robust flavor, making it ideal for low-sodium diets. Enjoy it chunky or smooth—the choice is yours!
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 4 cloves garlic
- 1 medium white onion
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 0.5 cup fresh basil leaves
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon red pepper flakes
Instructions
Begin by washing the tomatoes thoroughly and drying them with a clean kitchen towel. Cut each tomato into quarters and remove the seeds using a spoon.
Peel and finely chop the garlic cloves. Dice the white onion into small pieces.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about 5 minutes.
Add the quartered tomatoes to the saucepan. Cook while stirring occasionally until the tomatoes start to break down and release their juices, about 10 minutes.
Reduce the heat to low and stir in the balsamic vinegar, fresh basil leaves, dried oregano, ground black pepper, and red pepper flakes.
Let the mixture simmer gently on low heat, stirring occasionally to prevent sticking, until it thickens and becomes a spreadable consistency, about 30 minutes. Taste and adjust seasoning with additional herbs and spices if desired.
Once the desired consistency is achieved, remove the saucepan from heat and let the spread cool slightly.
Transfer the cooled mixture to a food processor and pulse until smooth or leave slightly chunky for texture depending on personal preference.
Store the spread in an airtight container and refrigerate for up to one week. Serve as a dip, a spread for sandwiches or toast, or as a condiment for various dishes.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 26.3 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2050 mg | 44% | |
*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.
