Homemade Marinara Sauce (II)

Most store-bought sauces are high in sodium and, yes, sugar. I've never understood the sugar in store-bought tomato sauce. I've never added sugar to my homemade sauce and never missed it and can't taste it in the store-bought sauces but it's hard to find a brand that doesn't contain sugar. This recipe is easy, low in sodium and sugar-free. Leftovers can be put in single-serving bags and frozen for another time. I highly recommend San Marzano tomatoes. They are much sweeter and more flavorful than American tomatoes. I haven't found a salt-free version of them but was surprised to see they contained less sodium (20 mg per 1/2 cup) than the salt-free diced tomatoes (50 mg per 1/2 cup) I used for this recipe. (Hmmm. That doesn't make any sense.) This sauce is perfect with Baked "Fried" Eggplant.

Ingredients:
1 T. olive oil
2 cloves garlic, minced
1/4 large onion, diced
1 carrot, chopped
1 stalk celery, chopped
1 28 oz. can whole stewed tomatoes (salt-free if available)
1 14.5 oz can diced tomatoes (salt-free if available)
1 6 oz. can tomato paste (salt-free if available)
2 bay leaves
salt-substitute such as Mrs. Dash
2 t. dried basil
1 t. dried oregano
1 t. dried parsley

In saucepan, heat olive oil. Add garlic and onions. Saute for a couple of minutes on med-high heat. Add celery and carrot. Saute another 3 minutes. Add 3 types of tomatoes and bay leaves. Reduce to simmer and simmer for 30 min, covered. (Can leave on the stove up to 90 min, if that makes your life easier.) Stir in salt substitute and remaining herbs. (Adjust to taste). Cook for another 5 minutes. Remove bay leaves and blend in batches in food processor -- be careful of steam!


Results! breakdown (1/4 c.):
1 vegetable
1/2 fat