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–+ servings

Low Sodium Spaghetti Sauce

Katie Blumhorst RDN, LD
This recipe is not only a perfect pairing with any pasta dish, but it also works well as a pizza sauce, meatball sandwiches, dip for breadsticks, chicken or eggplant parmesan, calzones, bruschetta, meatloaf, and on top of veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 8
Calories 74 kcal

Equipment

  • 1 saucepan large

Ingredients
  

  • 2 tbsp olive oil extra virgin
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 15 ounce Petite canned tomatoes no added salt
  • 6 ounce tomato paste no added salt
  • 1 cup vegetable broth low sodium
  • 1 tbsp sugar
  • 1 tsp red wine vinegar
  • 2 tbsp Italian seasoning
  • 1 teaspoon red pepper flakes

Instructions
 

  • In a saucepan heat olive oil. Saute onions and garlic until soft and translucent.
  • Add in the diced tomatoes, tomato paste and then the broth. Stir until well combined.
  • Add in the spices and rest of the ingredients. Bring to a bubble. Reduce heat to low and cover for 30 minutes. Stir occasionally.

Nutrition

Serving: 0.5cupCalories: 74kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 178mgPotassium: 351mgFiber: 2gSugar: 6gVitamin A: 482IUVitamin C: 10mgCalcium: 49mgIron: 2mg
Keyword kidney-friendly recipes, low sodium spaghetti sauce, low-sodium, renal diet recipes
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