Homemade Low Sodium Tomato Sauce Recipe (Vegan, GF)

My Signature 5-Ingredient low sodium tomato sauce is SO easy to make! A simple mouthwatering sauce bursting with flavor, perfect to slurp pasta with!

Ok now THIS is an exciting recipe!  Its my go-to “signature” marinara sauce that I’ve been making for years.  Perfect when you want a light sauce that pairs well with a thick or stuffed pasta (ravioli, gnocchi, bucatini, etc), and bold and flavorful enough to take on a cappellini or spaghetti.    It’s vegan, gluten-free, and packed with lots of veggies and good nutrients (HELLO lycopene & vitamin C).  And even though it doesn’t have many ingredients, it is bursting with flavor!  Seriously… the basil, garlic, and while wine take care of that.


What Kind of Tomatoes Should I Use?
Obviously use only fresh vine-ripe tomatoes from your garden you maintain all year round (Kidding, kidding)! There is one major secret of this sauce, and I’m not kidding around: San Marzano Tomatoes.  They are grown in a very select region of Italy and have to be imported.  Yes, they are a little more expensive but man are they worth it.  You can cut corners on anything else in this recipe but believe me the San Marzano tomatoes make ALL the difference.  With only 5 ingredients, the tomatoes are the star so I like to cook with the best!

There are so many different cuts of tomato as well: whole, crushed, diced, petite diced, stewed, etc.  I recommend whole canned tomatoes which are canned in a tomato sauce with basil leaf.  Most San Marzanos are sold this way in in the store. And then crush them by hand right before cooking.

I also love the sweet and complex flavor of a white wine in this sauce. And OK fine, I also like to have a glass while cooking it, its like an extra incentive to making this.  I like a sweeter wine like Pinot grigio but if you have anything else in hand it will do!   Just use anything that you would also drink (so you also can have a glass while cooking, #TreatYoSelf).

Whats In My Signature Marinara Sauce?

San Marzano tomatoes, crushed by hand
Extra virgin olive oil
Garlic
White Wine
Fresh Basil
Directions

I sometimes add in mushrooms or fresh spinach to the sauce to pack some extra veggies in there. But most of the time its just these 5 ingredients, and an insane sauce-to-noodle ratio where I’m eating mostly sauce to go with a little bit of pasta.

 

My insane sauce-to-noodle ratio, perfectly illustrated.

How Do I Make This Vegan Tomato Sauce?

1. Finely chop the garlic, and julienne the basil. Set aside.
2. In a large saucepan, begin by sautéing the garlic over low heat. Once it gets lightly brown and sauté for 3 minutes until the leaves are wilted slightly.
3. Add the can of tomatoes, juice and all.  Also add the white wine and the basil. Stir until all ingredients are mixed and simmer in low for 25 minutes!
4. One little trick I did was about 15 minutes in to cooking. I added half of the tomatoes into my Vitamix and blended the tomatoes for a bit to give it a smoother texture. Then added it back to the pan!

What Do I Serve with This Marinara?

Homemade Low Sodium Tomato Sauce (5 Ingredients)

My signature low sodium tomato sauce recipe is healthy, bright, fresh, and loaded with flavor (without the salt!)
0 from 0 votes
Cook Time 45 mins
Total Time 45 mins

Ingredients
  

  • 1 (28 ounce can) San Marzano tomatoes crushed by hand
  • 4 tablespoons Extra virgin olive oil
  • 6 cloves Garlic
  • 1 cups White Wine
  • 1/4 cup Fresh Basil julienned

Instructions
 

  • Finely chop the garlic, and julienne the basil. Set aside.
  • In a large saucepan, begin by sautéing the garlic over low heat. Once it gets lightly brown and sauté for 3 minutes until the leaves are wilted slightly.
  • Add the can of tomatoes, juice and all.  Also add the white wine and the basil. Stir until all ingredients are mixed and simmer in low for 25 minutes!
  • One little trick I did was about 15 minutes in to cooking. I added half of the tomatoes into my Vitamix and blended the tomatoes for a bit to give it a smoother texture. Then added it back to the pan!
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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