6 (1/2 cup) servings: 83 mg. sodium per serving

1 Tablespoon healthy oil
1 cup chopped onion
2 large cloves garlic, minced
8 ounces mushrooms, sliced
1 (6 oz) can tomato paste
1/3 cup dry red wine
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried parsley
1/8 teaspoon salt
2 cans no salt added chopped tomatoes, drained
1 teaspoon sugar

Prep. Instructions

1. Place garlic and mushrooms in a bowl.
2. Combine spices and dried herbs in a separate bowl.
3. Combine tomato paste and wine in a separate bowl.
4. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a stockpot over medium-low heat. Add onions; cook until softened, about 5 minutes.

2. Stir in  tomatoes and sugar.

3. Stir in garlic and mushrooms.

4. Stir in spices. Cook for 2 minutes more.

5. Add the tomato paste mixture. Bring sauce to a low boil again; turn down heat to simmer. Simmer, uncovered, 20 minutes. Serve. This sauce freezes well.

judy@low-salt-recipes.com - Copyright © 2011 Judy Reynolds