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Low sodium pizza sauce

Updated: Jun 10, 2021

A thick and bold low sodium pizza sauce that keeps for weeks in the freezer.

Servings: Makes 1 1/2 cups, enough for eight 10-inch pizzas

Sodium: Less than 3 mg per pizza (see TIPS below)

Time: 15 minutes


1 6-7 ounce can of tomato paste

2 tablespoons sugar

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon onion powder

1 tablespoon garlic powder

1/3 to 1/2 cup hot (almost boiling) water - use less for a thicker sauce, more for a thinner sauce

1/3 cup olive oil

2 tablespoons balsamic vinegar

1) Combine all the ingredients EXCEPT olive oil and balsamic vinegar in a large bowl and stir until the sugar is dissolved and the ingredients are thoroughly combined.

2) Add olive oil and balsamic vinegar and stir to combine.


-A note on the sodium content. I used Bionaturae No Salt Added Tomato Paste, which allegedly has 0 mg of sodium. I'm a bit skeptical of this because I know tomatoes have sodium, and even no salt tomato sauce has sodium, so how can this tomato paste have zero sodium? That said, the only ingredient is tomato so I'm confident that it's very low in sodium. The lesson here is to take the sodium content on this recipe with a grain of (ahem) salt and double check the label on your tomato paste.

-This sauce can be used right away, or make it a day in advance and refrigerate

overnight. It will get a little thicker in the fridge, so add a little hot water 1 tablespoon at a time to get it back to the right consistency.

-This recipe makes enough sauce for eight 10-inch pizzas! That's a lot of pizza. But using half a can of tomato paste is really annoying, so I like to use up the whole can and then just freeze half the sauce for another time. We make so much pizza our sauce never stays in the freezer more than a week, but it should last at least a month in the freezer.

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