Low Sodium Vegetable Tomato Sauce

Elevate your meals with this hearty and flavorful Low Sodium Vegetable Tomato Sauce, a healthy twist on a classic staple. Packed with a medley of fresh vegetables like zucchini, carrots, and red bell peppers, this rich tomato sauce gets its bold, savory flavor from aromatic garlic, onions, and a blend of dried herbs like basil and oregano—all without the need for extra salt. Perfectly simmered with low-sodium crushed tomatoes and broth, this sauce achieves a naturally robust taste while being heart-health friendly. Whether you're topping pasta, using it as a pizza base, or pairing it with roasted vegetables, this versatile, low-sodium recipe is a wholesome, delicious way to enjoy Italian-inspired cuisine without compromising on flavor. Plus, it's easy to make ahead and freeze, making it a time-saving kitchen essential!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 4 Garlic cloves, minced
• 1 medium Carrot, finely diced
• 1 Celery stalk, finely diced
• 1 medium Zucchini, finely diced
• 1 Red bell pepper, finely diced
• 28 ounces Low sodium canned crushed tomatoes
• 1 cup Low sodium vegetable broth
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Black pepper, freshly ground
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large saucepan or Dutch oven over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes, until translucent.

Step 3

Stir in the minced garlic and cook for another minute, being careful not to burn it.

Step 4

Add the diced carrot, celery, zucchini, and red bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Pour in the crushed tomatoes and vegetable broth. Stir to combine.

Step 6

Add the dried oregano, dried basil, black pepper, and crushed red pepper flakes (if using). Mix well.

Step 7

Bring the mixture to a gentle simmer. Lower the heat and let it cook uncovered for 30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

Step 8

Taste the sauce and adjust the seasoning if desired, keeping it low-sodium by avoiding added salt.

Step 9

Remove the pot from heat. For a smoother sauce, use an immersion blender to puree it to your preferred consistency (or leave it chunky if you like).

Step 10

Serve immediately over your favorite pasta or as desired, garnished with fresh parsley.

Step 11

Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.

Nutrition Facts

Serving size	(1638.8g)

Amount per serving	% Daily Value*
Calories	634.9

Total Fat 30.9g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 378.2mg	0%
Total Carbohydrate 85.4g	0%
Dietary Fiber 23.9g	0%
Total Sugars 44.7g
Protein 17.8g	0%

Vitamin D 0IU	0%
Calcium 304.9mg	0%
Iron 6.5mg	0%
Potassium 3501.5mg	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: 40.3%

Protein: 10.3%

Carbs: 49.4%