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Spaghetti Sauce

Make a batch of this wonderful sauce ahead of time for the best blending of flavors. It will keep in an airtight container in the refrigerator for up to a week, or pour it into a freezer container and freeze it for up to six months.

Recipe information

  • Yield

    Serves 6; 1/2 cup per serving

Ingredients

2 6-ounce cans no-salt-added tomato paste
2 cups water
1/4 cup finely chopped onion
2 medium garlic cloves, minced
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon sugar
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes (optional)

Preparation

  1. Step 1

    Put the tomato paste in a medium saucepan. Whisk in the water, 1 cup at a time.

    Step 2

    Whisk in the remaining ingredients. Bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for 30 minutes, or until the desired consistency, stirring occasionally.

  2. Nutrition information

    Step 3

    (Per serving)

    Step 4

    Calories: 54

    Step 5

    Total fat: 0.5g

    Step 6

    Saturated: 0.0g

    Step 7

    Trans: 0.0g

    Step 8

    Polyunsaturated: 0.0g

    Step 9

    Monounsaturated: 0.0g

    Step 10

    Cholesterol: 0mg

    Step 11

    Sodium: 59mg

    Step 12

    Carbohydrates: 12g

    Step 13

    Fiber: 3g

    Step 14

    Sugars: 8g

    Step 15

    Protein: 3g

    Step 16

    Calcium: 36mg

    Step 17

    Potassium: 603mg

  3. Dietary Exchanges

    Step 18

    2 vegetable

American Heart Association Low-Salt Cookbook, 4th Edition
TagsSauceItalianEuropeanTomatoVegetableOnionRoot VegetableSideDinnerLunchVeganVegetarianGluten FreeNut FreeEasyMake AheadMeal PrepWeeknight MealsSimmerCookbooks
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