Sodium is an important mineral for our bodies, but consuming too much of it can lead to health problems such as high blood pressure and an increased risk of heart disease. For those looking to reduce their sodium intake, finding low-sodium options for everyday foods can be a challenge. However, with a little creativity and some know-how, it’s possible to create low-sodium versions of your favorite meals, including spaghetti sauce.

Traditional spaghetti sauce can be quite high in sodium due to the use of canned tomatoes, tomato paste, and store-bought broth or bouillon. But by making your own homemade version, you can control the amount of salt and still enjoy the delicious flavors of this classic Italian dish.

To make a low-sodium spaghetti sauce, start by gathering fresh ingredients such as tomatoes, onions, garlic, and herbs. Avoid using canned or pre-made tomato products, as these often contain added salt. Instead, opt for fresh or frozen tomatoes and puree them yourself. You can also use low-sodium vegetable broth or water for added liquid in the sauce.

Here’s a simple and tasty recipe for low-sodium spaghetti sauce:

Ingredients:
– 6-8 fresh medium-sized tomatoes
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1/4 teaspoon ground black pepper
– 1/2 cup low-sodium vegetable broth or water
– Salt to taste

Instructions:
1. Start by blanching the tomatoes in boiling water for 1-2 minutes. Remove them and place them in a bowl of ice water to stop the cooking process. Once cool, peel off the skins and remove the cores. Roughly chop the tomatoes and set them aside.

2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes. Add the minced garlic and continue to cook for an additional 2-3 minutes.

3. Add the chopped tomatoes, dried herbs, and black pepper to the saucepan. Stir to combine and let the mixture simmer for 15-20 minutes, stirring occasionally.

4. Once the tomatoes have broken down and the sauce has thickened, add the low-sodium vegetable broth or water. Continue to simmer for an additional 10-15 minutes, or until the sauce reaches your desired consistency.

5. Taste the sauce and add salt if necessary, but keep in mind that the flavors will continue to develop as it simmers.

Once your low-sodium spaghetti sauce is ready, simply toss it with your favorite pasta and enjoy a healthier version of this classic Italian dish. By making your own homemade sauce, you can control the amount of sodium and still savor the delicious flavors of tomatoes and herbs. Say goodbye to high-sodium store-bought spaghetti sauce and hello to a tasty, low-sodium option that you can feel good about serving to your family.