Low Sodium Pizza Sauce ( SF, LC)

This pizza sauce is from my (very) low sodium days. If you don’t watch your sodium as much, do feel free to add a little sea salt to taste.

It’s quite tasty one way or another

 

 

Ingredients:

• 1 Tablespoon Olive Oil
• 1 Tablespoon Unsalted Butter
• 1 whole Clove Of Garlic - Finely Minced (optional)
• 1/4 cup Finely Chopped Onions
• 2 teaspoons Vegit Low Sodium Seasoning Mix
• ½ teaspoons Mrs Dash Table Blend
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• ¼ teaspoons Ground Black Pepper
• 1 teaspoon Fennel Seeds
• 1 whole Bay Leaf
• 1-½ teaspoon Splenda / Sugar substitute
• 8 ounces, weight No-salt Added Crushed Tomatoes
• 6 ounces, weight Tomato Paste (no Salt Added)
• 12 ounces, fluid Water
• 6 ounces, fluid diet Root Beer (I Use Hansen's Sugar Free No Sodium Root Beer)

Preparation:

Melt butter with olive oil in a large sauce pan. Add the onions and garlic and cook until onions are transparent.

Add everything else, bring to a boil and simmer on low for about 30 minutes. Remove the bay leaf if desired.

I usually like to run my pizza sauce through a blender before I use it, but that is optional too.

Can be canned or frozen for future use or keeps in the refrigerator for about 1 week.

Enjoy!