Reduced-Sodium Spaghetti Sauce |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Trying to cut back on our sodium intake has been a fun challenge. Ingredients:
5 medium tomatoes |
1 onion |
5 garlic cloves |
1 tablespoon oregano |
1/2 tablespoon basil |
1/2 teaspoon rosemary |
1/2 teaspoon thyme |
1/2 teaspoon sage |
1 bay leaf |
1/2 teaspoon white pepper |
1/2 teaspoon celery seed |
1 zucchini |
1 green bell pepper |
8 ounces mushrooms |
1/4 teaspoon baking soda |
1 (6 ounce) can tomato paste |
1 teaspoon kosher salt |
1 lb ground beef |
1 cup fresh basil |
Directions:
1. Puree/mince tomatoes, onion and garlic. Add to pot over medium heat and add spices. Bring to a boil and then reduce heat to a simmer. Meanwhile, Chop or process squash, bell pepper and mushrooms and add to sauce.
2. (I have picky eaters in the family so I process everything but the mushrooms, since they like those. You may want to add the squash later in the cooking if it is in slices or chunks so it doesnt get too mushy).
3. Add baking soda, tomato paste and kosher salt. Brown the beef in seperate skillet and drain excess fat. Add to sauce. Simmer about an hour, adjusting spices as needed and add chopped fresh basil just before serving.
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