Low-Sodium Marinara Sauce
SERVES:
8
time: approx. 1 hour
INGREDIENTS:
1 medium large onion, diced (see procedure)
3 - 4 large cloves garlic, finely minced
3-4 Tbs olive oil
1 tsp dried oregano
1 tsp dried basil
pinch red pepper flakes
two 28-ounce cans no salt added tomato sauce
pinch of sugar (optional)
approx. 1/3 cup water (for rinsing out cans)
PROCEDURE:
One simple way to dice the onion is to cut the top and bottom off and peel it and then cut it in half from top to bottom through the core and, with the flat sides down, slice it crosswise into 1/4 - 1/2 inch thick slabs and then, working with one section at a time flat side down on the cutting board, cut it into 1/4 - 1/2 inch cubes.
Add a good splash of olive oil to a large heavy bottomed soup pot and add the diced onion and cook that along to soften a bit on medium - medium high heat.
Stir that occasionally as the onion is softening up and, once it's translucent, add 3-4 finely minced cloves of garlic and about 1 tsp each of dried oregano and dried basil, add a pinch of red pepper flakes if you like and let that cook along for a minute.
And then carefully add two 28-ounce cans of no salt added tomato sauce and bring that up to a gentle simmer.
You can rinse each can with about 1/4 cup of water and add that to the pot and add an optional pinch of sugar if you like and let that simmer along for 20 - 30 minutes and it's good to go.
HINTS:
Add other vegetables like finely diced celery and peeled diced carrots to the pot with the onions for a more substantial version.
Serve with pasta and grated cheese.