• Suzanne

Boost Nutrition in Ready-To-Serve Pasta Sauce

Updated: Sep 1, 2019

Truth - it is not hard to make home-made pasta sauce. But you do need to let it bubble for at least an hour to mellow out the bitterness of the tomato to create a good quality sauce. I don't have time for that these days so I found a jarred sauce that is ALMOST as good as Nona's.

The problem is that 1/2 cup of sauce has 420 mg of sodium, that's a lot considering adults daily intake should ideally not exceed 1,500 mg. Here is a hack that cuts the sodium almost in half and saves money. If you have 3 more minutes, there is a secondary hack you can do to boost iron, protein and fibre of the sauce.


  • large jar of your favourite pasta sauce

  • 1 large can no sodium added diced tomatoes

  • (Optional) 1 cup white canned beans, any type. Must be rinsed well and drained.

Directions followed by images

  • If adding beans, place them in a medium pot with a little bit of sauce.

  • Mash with a fork.

  • Add the rest of the ingredients.

  • Bring up to a boil. Season to your taste with more dried basil, oregano or garlic (powdered, jarred)

  • Cook for about 10 minutes.

  • Thats it.

  • Freeze leftover beans for use in another recipe along with leftover sauce in portions to use later.


Rather than 420 mg sodium per 1/2 cup this new and improved sauce has 244 mg sodium per 1/2 cup plus more nutrients.

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