Quote:
I make my own spaghetti sauce--I've learned it's a lot easier to control the sodium while having it still be tasty. I make sure I find the lowest-sodium canned tomatoes and tomato paste that I can find, and it ends up not being that bad sodium-wise at all.Originally Posted by Tamikl
I found some spaghetti sauce that is very low in sodium, but it tastes lame I need to find one that is a happy medium...still use MRC Tomato Basil for my stuffed peppers...because I like it.Here's the recipe I use:
http://www.food.com/recipe/healthy-marinara-sauce-5415
I like my marinara sauce kind of chunky, so I don't puree the tomatoes, though I do kind of mash them up in the pot after they've been cooking for a while. I will also add chopped mushrooms, and sometimes add zucchini or summer squash. I also tend to use dried parsley (amount adjusted accordingly) because I rarely have fresh parsley around.
It makes quite a bit, but it freezes really well, too.