GAME CHANGER: Make high sodium processed foods yourself, this will help control your salt in take. This has helped me with weight gain, bloating, inflammation and joint pain.
Here’s one I am sure you will enjoy. 🌱 When you are using salt to taste for this recipe, only use 1 teaspoon of salt, total. That is 2,300 mg sodium in this homemade 32 oz. jar, 1/2 cup would be around 288 mg of sodium, versus, in a regular 32 oz of spaghetti sauce, which has 4,364 mg sodium, 1/2 cup would be around 544 mg of sodium. It’s worth going homemade and it’s delicious and easy.

Easy Pasta Sauce

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, finely minced
• 2 carrots, finely chopped
• Sea salt and black pepper, to taste.
• 1 tbsp dried oregano
• 1 tbsp dried italian seasoning
• 1 tsp smoked paprika
• Pinch or two red pepper flakes
• 28 oz canned diced tomatoes, no salt
• 1/2 cup low sodium vegetable broth
• Handful fresh parsley or basil, chopped. If using basil, tear the leaves.

Instructions:

• In a large pan heat the extra virgin olive oil over medium heat until just shimmering. Add the onions, garlic, and finely grated carrots. Cook for about 5 minutes, stirring regularly until softened. Add the herbs and pepper flakes and stir. Cook for about a minute.
• Add the diced tomatoes and about ½ vegetable broth. Add a generous pinch of salt and pepper. Stir and taste, adjust seasonings, by adding in more oregano, paprika, crushed pepper flakes, if necessary. Finally, stir in the fresh parsley or basil.
• Bring the sauce to a boil, then turn heat to low. Cover and let simmer for about 15 to 20 minutes. Check partway through, and if you feel the sauce is too thick, you can add a bit more vegetable broth. When sauce is ready, throw in more fresh herbs, if you like.
• Serve over pasta. Good storage tips:
• Storage: This vegetarian pasta sauce will keep well in the fridge for 3 to 4 days. Before you store it, make sure the sauce is completely cooled, then transfer to a tight-lid glass container or jar and refrigerate.
• Freezer Instructions: If you want to make batches of this sauce to use at a much later time, it will freeze well. Again, let the sauce cool completely. Transfer to freezer-safe containers. Allow some room for the sauce to expand as it freezes. Cover tightly and add the date. Freeze for about 3 months. Thaw in the fridge overnight.