Low Sodium Molho de Tomate

Indulge in the rich, vibrant flavors of homemade *Low Sodium Molho de Tomate*, a healthier twist on the classic Brazilian tomato sauce. Crafted with fresh, juicy tomatoes, aromatic garlic, and a medley of wholesome vegetables like carrots and celery, this recipe boasts layers of natural sweetness and depth without relying on added salt. Enhanced with fragrant herbs like oregano and basil, and a splash of red wine vinegar for brightness, this sauce is simmered to perfection and blended to your desired texture—whether chunky or smooth. Perfect for pasta, pizza, or as a flavorful base for your favorite recipes, this low sodium tomato sauce is as versatile as it is nutritious. Ready in under an hour, it’s easy to make, freezer-friendly, and sure to be a staple in your kitchen!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 large fresh tomatoes
• 1 medium onion
• 4 garlic cloves
• 2 tablespoons extra virgin olive oil
• 1 medium carrot
• 1 celery stalk
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon red wine vinegar
• 1 cup water

Directions

Step 1

Score a small 'X' at the bottom of each tomato to facilitate peeling. Bring a large pot of water to a boil, add the tomatoes, and blanch for about 1 minute until the skin begins to split. Transfer immediately to a bowl of ice water, then peel and dice the tomatoes once cool enough to handle.

Step 2

Finely chop the onion, garlic, carrot, and celery.

Step 3

In a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until the vegetables are soft, about 7-8 minutes, stirring occasionally.

Step 4

Add the diced tomatoes, bay leaf, dried oregano, dried basil, black pepper, and water. Stir well to combine.

Step 5

Bring the mixture to a gentle simmer, crush the tomatoes lightly with a wooden spoon, and let it cook partially covered for about 30-35 minutes. Stir occasionally, breaking down the tomatoes as they cook.

Step 6

Remove the bay leaf and use an immersion blender to puree the sauce until it reaches your desired consistency, either slightly chunky or smooth.

Step 7

Stir in fresh parsley and red wine vinegar. Adjust seasoning as needed, keeping in mind the low sodium focus, so if desired, only add a pinch of salt substitute or more black pepper to taste.

Step 8

Continue to simmer the sauce for an additional 5 minutes to blend in the new flavors.

Step 9

Let the sauce cool before serving or storing in an airtight container. This sauce can be refrigerated for up to 5 days or frozen for later use.

Nutrition Facts

Serving size	(1459.6g)

Amount per serving	% Daily Value*
Calories	529.3

Total Fat 30.2g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 131.4mg	0%
Total Carbohydrate 63.7g	0%
Dietary Fiber 17.3g	0%
Total Sugars 33.2g
Protein 12.3g	0%

Vitamin D 0IU	0%
Calcium 233.1mg	0%
Iron 4.7mg	0%
Potassium 2802.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 8.5%

Carbs: 44.3%