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Tomato Sauce

 

Tomato sauce


This no salt added sauce is a boon to those who raise tomatoes and need to cook lots of them at a time. It can be refrigerated in a covered container for several days. For longer storage, freeze in portions. If you prefer a thicker sauce, add 3 oz. no salt added tomato paste in place of the 1/4 cup.

4 (1/2 cup) servings: 20 mg. sodium per serving

2-1/2 cups chopped fresh tomatoes, drained of juice
1/2 cup chopped onion
1/3 cup chopped green bell pepper
1/4 teaspoon dried basil
1/4 teaspoon black pepper
1/4 cup no-salt added tomato paste

Cooking Instructions

1. Place chopped tomatoes, onion, bell pepper, basil and black pepper into a saucepan.

2. Add tomato paste. Stir well to combine. Remove from heat and cool for 10 minutes.

3. Place tomato mixture into a blender. Blend until all ingredients are well combined. Refrigerate. If not used within a week, freeze in portions. Use in recipes that call for no salt added tomato sauce.

 

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds