Wednesday, February 6, 2013

Homemade Spaghetti Sauce

Jarred spaghetti sauce can help busy moms get dinner on the table in a hurry, but that convenience comes at a price- namely super high levels of sodium and added ingredients.  Depending on the brand, jarred pasta sauce can range from 300-1,000+ mg sodium per serving.  
Make your own instead, and cut the sodium to almost nothing!  Make a large batch and freeze in zip-top plastic bags for the convenience of the jar-without the sodium and added ingredients.  

Homemade Spaghetti Sauce

2 cans whole peeled No Sodium Added Tomatoes, rinsed, drained and chopped
2 tablespoons extra-virgin olive oil
1 red onion, finely chopped
3 garlic cloves, thinly sliced
2 Tbsp The Delicious Dietitian Italian Spice Blend 
Pinch chili flakes

Heat a large saute pan over medium high heat. Add the olive oil. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the Italian Spice blend and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and stir well. Lower the heat and cook slowly until the liquid is reduced, about 15 minutes.  Store in refrigerator 3-4 days, or freeze up to 6 months.  

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