This low sodium tomato sauce is SO easy to make! A simple mouthwatering sauce bursting with flavor, perfect to pour over spaghetti pasta, dip mozzarella sticks into, or use as a simple pizza sauce. The possibilities are endless with this easy no salt added marinara sauce.
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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 (you can read all about the health benefits of tomatoes here!). And even though it doesn’t have many ingredients, this sauce is absolutely bursting with flavor! Seriously… the basil, garlic, and while wine take care of that.
This Low Sodium Tomato Sauce Recipe Is:
- Bright
- Fresh
- Loaded with Flavor
- Garlicky
- Simple
- Versatile
- Vegan, Vegetarian, Gluten Free, and SO good!
What Kind of Tomatoes Should I Use?
There is one major secret of this sauce, and I’m not kidding around: Real 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 or online. 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).
What’s In This Low Sodium Marinara Sauce Recipe?
- San Marzano tomatoes: which give the most amazing flavor, sweetness, and complexity to this dish. If you are lucky to have garden or farm fresh tomatoes you can use those instead… but if you are going with canned tomatoes, I’d recommend only using San Marzano tomatoes like these.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- White Wine
- Fresh Basil
If you’re adding a little pepper, I’d recommend…
- Tellicherry Peppercorns: It’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
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 the simple ingredients, and an insane sauce-to-noodle ratio where I’m eating mostly sauce to go with a little bit of pasta.
How Do I Make This Vegan Low Sodium Spaghetti 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 Low Sodium Marinara Sauce Recipe?
- Garlic Lover’s Baked Garlic Bread!
- The Best TVP Italian Meatballs
- The BEST Vegetarian Baked Ziti
- Use extra Sauce for Ribotilla (White Bean, Kale, & Bread) Soup
- Use extra Sauce in Pappa Al Pomodoro Soup
Get the Same Ingredients I Use For My No Salt Added Tomato Sauce!
As always, if you make this vegan and gluten free low sodium pasta sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Low Sodium Tomato Sauce (Vegan, GF)
Ingredients
- 3 (28 ounce cans) San Marzano tomatoes no salt added
- 4 tablespoons 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 olive oil and garlic over low heat until the garlic gets slightly brown.
- Add the diced tomatoes, juice and all. Stir and add the white wine and the basil. Stir until all ingredients are mixed and simmer in low for 25 minutes!
- Serve over pasta, garlic bread, as a dip for mozzarella sticks, or use as pizza sauce... the possibilities are endless!
Notes
Nutrition
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
This looks so healthy and delicious. I’ll be sure to test it out. Yum!
Oh yum! Anything with garlic, wine, and tomatoes is going to be good!
Sounds delicious, thanks for sharing! 😀