Low Sodium Spaghetti Sauce with Fresh Tomatoes {Vegan}

• porcje: 10 servings
• czas aktywny: 10 minutes
• całkowity czas: 30 minutes

Składniki

2 tablespoons extra-virgin olive oil

1 large onion (diced)

4 large garlic cloves (minced)

6 large tomatoes (seeded and diced)

1/2 cup oil-packed sun-dried tomatoes (drained)

1/2 cup fresh basil leaves (minced)

1 teaspoon dried oregano

Pinch of red pepper flakes

Salt and pepper to taste (I typically add 3/4-1 teaspoon of salt, but feel free to adapt it according to dietary preferences)

Wskazówki

Drizzle olive oil into a medium-sized pot. Add the onion, and garlic and stir to combine. Season with salt and pepper. Saute over medium heat for about 5 minutes, or until the onion is soft and translucent.

Cut the tomatoes into quarters and scoop out the seeds with a spoon. Dice tomatoes into 1 inch cubes. Stir in the diced tomatoes and increase heat to medium-high until it starts to boil.

When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water evaporates. Monitor closely, reducing heat if necessary and stirring often.

Add sun-dried tomatoes into a blender or food processor along with two ladles of the tomato mixture. Process until mostly smooth. Stir this mixture back into the tomato sauce in the pot.

Stir in the minced basil, oregano, red pepper flakes. Add salt and pepper, to taste. Continue cooking until mixture has reached desired thickness and then remove from heat. Serve over cooked pasta with desired add-ins.

Wartości Odżywcze

• Kalorie: 57 kcal
• Tłuszcz Całkowity: 4 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 4 g
• Sód: 19 mg
• Węglowodany Całkowite: 6 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 2 g
• Białko: 1 g