This marinara sauce is full of flavor and low in sodium! It can be used as a pasta sauce, pizza sauce, or as a topping for chicken or vegetables. It will keep in the fridge for up to 5 days.
If you prefer less spice, leave out the red pepper flakes.
Diets: in-center dialysis, early stages of CKD, diabetes
Note for in center dialysis patients: This is a high potassium food.
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Heat oil in the pot. Add onion and garlic and cook for 3-4 minutes on medium/high heat.
Add canned tomatoes, tomato paste, parsley, oregano, thyme, black pepper, balsamic vinegar, and water. Stir to combine.
Simmer on medium/low for 20-25 minutes, stirring occasionally. Optional: add red pepper flakes 15 minutes after simmering.
Use an immersion blender or food processor to blend until desired texture is reached.
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
Directions
Heat oil in the pot. Add onion and garlic and cook for 3-4 minutes on medium/high heat.
Add canned tomatoes, tomato paste, parsley, oregano, thyme, black pepper, balsamic vinegar, and water. Stir to combine.
Simmer on medium/low for 20-25 minutes, stirring occasionally. Optional: add red pepper flakes 15 minutes after simmering.
Use an immersion blender or food processor to blend until desired texture is reached.