Fresh Marinara Sauce
Dinner, Sauces, Vegetarian, Low Phosphorus, High Potassium, Low Protein, Low Sodium
Based on 16 servings per recipe.
- 6 pounds or 15 medium ripe tomatoes or 2- 28 ounce cans low sodium tomatoes
- 1 pot boiling water
- 6 garlic cloves, minced
- 2 large onions, chopped
- 3-4 large carrots, grated
- 1/3 cup olive oil
- 2 tablespoons dry or 1/3 cup fresh basil, chopped
- 1 tablespoon dry or 3 tablespoons fresh oregano
- 1 teaspoon pepper
- If using fresh tomatoes, put in boiling water a few at a time, and cover for about 1 minute.
- Lift them out with slotted spoon and plunge into cold water.
- Peel off skins and coarsely chop tomatoes to get 11-12 cups.
- If using canned low sodium tomatoes, coarsely chop.
- In a 5-quart or larger kettle, cook garlic, onion, and carrots in oil over medium heat, stirring occasionally, until onions are translucent.
- Add tomatoes, basil, oregano, and pepper.
- Bring to a boil, lower the heat and simmer rapidly, uncovered, stirring occasionally until sauce has thickened. Serve over pasta.
- Freeze extra sauce in freezer containers or food storage bags until needed.
About This Recipe
Make your own big batch of tomato sauce and freeze ahead for easy low sodium meals latter. The carrots in this recipe help lower potassium content a bit.