Low Sodium Vegetable Tomato Sauce
Discover the vibrant flavors of this homemade Low Sodium Vegetable Tomato Sauce, a heart-healthy twist on a classic favorite! Packed with garden-fresh vegetables like zucchini, carrots, and red bell peppers, this wholesome sauce is simmered with low-sodium crushed tomatoes and subtle hints of dried oregano and basil for a rich, aromatic depth. Perfect for pasta, pizza, or zoodles, this recipe keeps sodium levels in check without skimping on taste, making it ideal for those with dietary restrictions or anyone seeking lighter, healthier meals. Ready in just under an hour, this versatile tomato sauce is easy to prepare and customizable to your texture preferences—blend it smooth or enjoy it chunky! Garnished with fresh parsley for a pop of freshness, this sauce is an irresistible addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 4 Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 Celery stalk, finely diced
- 1 medium Zucchini, finely diced
- 1 Red bell pepper, finely diced
- 28 ounces Low sodium canned crushed tomatoes
- 1 cup Low sodium vegetable broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until translucent.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Add the diced carrot, celery, zucchini, and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the crushed tomatoes and vegetable broth. Stir to combine.
Add the dried oregano, dried basil, black pepper, and crushed red pepper flakes (if using). Mix well.
Bring the mixture to a gentle simmer. Lower the heat and let it cook uncovered for 30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Taste the sauce and adjust the seasoning if desired, keeping it low-sodium by avoiding added salt.
Remove the pot from heat. For a smoother sauce, use an immersion blender to puree it to your preferred consistency (or leave it chunky if you like).
Serve immediately over your favorite pasta or as desired, garnished with fresh parsley.
Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 44.7 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3502 mg | 74% | |
*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.
