Then, spread GOYA ® Low
Sodium Tomato Sauce and add veggie toppings like mushrooms and bell peppers, cover with mozzarella and parmesan cheese and bake until melty.
Made from rich tomatoes and a blend of secret spices to give it its authentic Spanish flavor, you can find this versatile and fantastic ingredient in the original classic variety or try the three other flavors: GOYA ® Seasoned Tomato Sauce with Onion, Garlic and Cilantro; GOYA ® Hot Tomato Sauce; GOYA ® Low
Sodium Tomato Sauce.
If you are watching your sodium intake, reduce the amount of shrimp, use low -
sodium tomato sauce and / or skip the added salt.
Ingredients 1 8 - ounce can reduced -
sodium tomato sauce 1 4 - ounce can chopped green chiles, drained 3 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp sweet paprika 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 2 tsp dry mustard 1 tsp ground chipotle chile powder 1 tsp Kosher salt (only use 1/2 if using regular table salt) 1/4 cup brown sugar 3 cloves garlic, minced 2 pounds boneless, skinless chicken breasts 1 small onion, roughly chopped
We love keeping this on hand for a low -
sodium tomato sauce.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low -
sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced
tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot
sauce of your choice (for serving)
Makes 4 servings Per serving (includes
tomato sauce): 370 calories, 23g fat (5g sat), 79 mg cholesterol, 968 mg
sodium, 29g carb, 6g fiber, 17g sugar, 19g protein
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons
tomato paste 4 cups low -
sodium vegetable broth 2 (10 - ounce) cans diced
tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire
sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Start with 3/4 cup of no sugar - added, low -
sodium tomato juice and add the juice of 1/2 lemon, a dash each of hot
sauce and Worcestershire
sauce, fresh ground pepper to taste, and 1 shot of vodka.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups
tomato juice 1/2 cup V - 8 ® juice (regular or low -
sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire
sauce Generous dash of hot
sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red
tomatoes 1 cup seeded, chopped yellow
tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
Only thing I did different was a used a no added
sodium tomato paste and
sauce and a low
sodium steak seasoning.
4 cups cooked quinoa, cooled veggies of your choice (I used broccoli, cherry
tomatoes, scallions and red peppers this time around) 3/4 cup sunflower seeds 1/4 cup low
sodium soy
sauce 1/4 cup extra virgin olive oil juice of 1 to 1 1/2 lemon (s) salt and pepper to taste
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean
sauce 1 tablespoon hot chili
sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low -
sodium soy
sauce 1/3 cup dark soy
sauce 1 tablespoon rock sugar 2 cups beef broth 2
tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
The key was the combination of sun dried
tomato alfredo
sauce and low -
sodium organic chicken stock.
Ingredients 1 cup Onion, chopped (1 medium or a little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp
Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced
Sodium Chicken or Vegetable Broth 1 cup (or more) Water
4 slices bacon, cut cross-wise into 3/4 - inch slices 2 tablespoons butter 3 garlic cloves, sliced 1 pound shrimp, peeled and deveined, rinsed and patted dry 1 cup grape
tomatoes 1 cup chicken broth, low
sodium 2 tablespoons minced Italian parsley 2 tablespoons lemon juice 2 teaspoons Worcestershire
sauce 1/2 teaspoon Tabasco
sauce
Using whole
tomatoes gives a garden - fresh flavor to the soup with much less
sodium that if you were to use canned
tomato sauce or paste.
all - purpose flour fat - free, less -
sodium chicken broth Marsala wine or dry sherry brown rice sesame seeds natural peanut butter olive oil apple cider vinegar low
sodium soy
sauce sesame oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can
tomato sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1 cup)-- I usually find these in the bulk aisle
Many store bought
tomato sauces are high in
sodium, and have added sugar and preservatives.
One 18 - ounce tube polenta 1 1/2 tablespoons olive oil 1 tablespoon reduced -
sodium soy
sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy with leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and white parts, sliced 1 tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried
tomatoes, optional Salt and ground pepper to taste
Sushi Bowl - rice as base or salad base loaded with cucumbers, pickled ginger, nori, avocado, chopped
tomatoes, etc with some GF low
sodium soy
sauce with wasabi for a dressing.
I'd recommend trying low
sodium soy
sauce next time, or reduce the soy
sauce by 1 tablespoon, and add a teaspoon of
tomato paste and a splash of water.
Some of my favorite healthy condiments are mustard (just about any type except honey mustard), low -
sodium salsa, plain
tomato sauce, unsweetened ketchup, coconut vinegar, coconut aminos (a soy - free teriyaki style
sauce), lemon juice and as of the last few months, miso.
You'll see that I reduced the
sodium content of this recipe even further by using no - salt - added canned
tomato sauce and no - salt - added vegetable broth.
Ingredients: Non-GMO Corn Tortilla (white corn, water, lime), Pea Protein Filling (water, pea protein, black beans, onions, green bell pepper, rice protein, salt, black pepper, celery seed, spices expeller - pressed non-GMO canola or sunflower oil, amaranth starch, pea starch),
Sauce (water,
tomato, onion, expeller - pressed non-GMO canola or sunflower oil, garlic, arrowroot, vinegar, salt, paprika, cumin, chili powder, black pepper, oregano, spices, yeast extract, xanthan gum, guar gum,
sodium alginate), Vegan Cheese (water, expeller - pressed non-GMO canola or sunflower oil, arrowroot, tapioca flour, pea starch, salt, pea protein, sunflower lecithin, yeast extract, vegan natural flavors).
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted
tomatoes, with juices 1 16 oz can diced
tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can
tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced
sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo
sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
1 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low -
sodium vegetable broth 2 (14.5 ounce) cans diced
tomatoes with chiles, including juices 1 tablespoon chipotle chile in adobo
sauce, minced 2 teaspoons chili powder 1/2 teaspoon dried oregano salt and / or pepper, to taste
The majority of the
sodium in the recipe comes from the shrimp,
tomato sauce and the added salt.
For the tacos: 1 tsp canola oil 1 medium onion, minced 2 tbsp chili powder 3 garlic cloves, minced 1 tsp dried oregano 2 tsp
tomato paste 1 1/4 lbs (20 oz) ground turkey (not 99 % fat - free) 1/2 cup canned
tomato sauce 1/2 cup low -
sodium chicken broth 2 tsp cider vinegar 1 tsp light brown sugar Kosher salt and freshly ground black pepper
1 x 700 ml jar of
tomato passata
sauce contains approximately 30 mg of
sodium per 100g.
The new rules called for limiting starchy vegetables, reducing
sodium and raising the amount of
tomato sauce that could be considered a vegetable serving, among other changes.
Sauce: Water,
Tomato paste, Sugar, Modified food starch, Salt, Spice, Romano cheese -LRB-[pasteurized milk, cheese cultures, salt, enzymes], cultured nonfat dry milk, partially hydrogenated soybean oil, whey,
sodium citrate, salt).
1 package ground turkey (or chicken or even beef if you prefer) 1C chopped celery 1/2 chopped onion 2 - 3 crushed garlic cloves fresh ground pepper to taste 1/2 tsp of chili powder chopped green & red pepper 1 chopped zucchini 1 c frozen corn kernels 1C
tomato sauce (low
sodium or make your own) 1C salsa (use low
sodium or make your own) 3 - 4 wholewheat tortillas 1/2 cup shredded cheese (I used cheddar)
Case Pack: 8 INGREDIENTS: PAPA JOHN»S BLEND OF MOZZARELLA CHEESE, MODIFIED FOOD STARCH, WHEY PROTEIN CONCENTRATE AND
SODIUM CITRATE: Part - skim mozzarella cheese (pasteurized milk, cultures, salt, enzymes), modified food starch, powdered cellulose (added to prevent caking), whey protein concentrate, sodium citrate, sodium propionate (added as a preservative) PAPA JOHN»S THIN CRUST: Unbleached flour (wheat flour, malted barley flour), water, soybean oil, yeast, salt, natural and artificial flavors (milk), dextrose, calcioum propionate (preservative), soy lecithin PAPA JOHN»S FULLY SEASONED PIZZA SAUCE: Vine - ripened fresh tomatoes, sunflower seed oil, sugar, salt, dehy
SODIUM CITRATE: Part - skim mozzarella cheese (pasteurized milk, cultures, salt, enzymes), modified food starch, powdered cellulose (added to prevent caking), whey protein concentrate,
sodium citrate, sodium propionate (added as a preservative) PAPA JOHN»S THIN CRUST: Unbleached flour (wheat flour, malted barley flour), water, soybean oil, yeast, salt, natural and artificial flavors (milk), dextrose, calcioum propionate (preservative), soy lecithin PAPA JOHN»S FULLY SEASONED PIZZA SAUCE: Vine - ripened fresh tomatoes, sunflower seed oil, sugar, salt, dehy
sodium citrate,
sodium propionate (added as a preservative) PAPA JOHN»S THIN CRUST: Unbleached flour (wheat flour, malted barley flour), water, soybean oil, yeast, salt, natural and artificial flavors (milk), dextrose, calcioum propionate (preservative), soy lecithin PAPA JOHN»S FULLY SEASONED PIZZA SAUCE: Vine - ripened fresh tomatoes, sunflower seed oil, sugar, salt, dehy
sodium propionate (added as a preservative) PAPA JOHN»S THIN CRUST: Unbleached flour (wheat flour, malted barley flour), water, soybean oil, yeast, salt, natural and artificial flavors (milk), dextrose, calcioum propionate (preservative), soy lecithin PAPA JOHN»S FULLY SEASONED PIZZA
SAUCE: Vine - ripened fresh
tomatoes, sunflower seed oil, sugar, salt, dehydrated
Ingredients: Refrigerated pizza dough, cooking spray, applewood - smoked bacon slices, grape
tomatoes, crushed red pepper, yellow cornmeal, low -
sodium marinara
sauce, part - skim mozzarella cheese, baby arugula, extra-virgin olive oil, white wine vinegar Calories: 314 Try this recipe: Bacon,
Tomato, and Arugula Pizza Watch the video: Bacon,
Tomato, and Arugula Pizza
Ingredients: 1 Tablespoon olive oil 1 medium yellow onion 1 tsp dried marjoram 1 tsp ground cumin 3/4 lb ground buffalo (I've also used ground dark turkey meat, it's great too) 1 1/2 Tablespoons chili powder 1 bay leaf 1/2 Tablespoon unsweetened cacao powder 1/2 tsp salt 1/8 tsp (or a few shakes) cinnamon 14 - oz can whole
tomatoes with their juice 1 1/2 cups beef stock (low
sodium or no salt added) 4 oz
tomato sauce (I used some organic canned) 1 - 2 cans small white beans, rinsed and drained
The American Heart Association estimates that 75 % of the
sodium Americans consume is from processed foods like
tomato sauce, soups, condiments, canned foods and prepared mixes, i.e., it is non - iodized.21
You'll see that I reduced the
sodium content of this recipe even further by using no - salt - added canned
tomato sauce and no - salt - added vegetable broth.
Smoky, low -
sodium, oven - roasted
tomatoes stand in for jarred
sauce, and fresh mozzarella adds a cheesy finish to portion - perfect Chicken Parmesan with Oven - Roasted Tomato S
sauce, and fresh mozzarella adds a cheesy finish to portion - perfect Chicken Parmesan with Oven - Roasted
Tomato SauceSauce.
Ingredients: 5 Cherry
Tomatoes 2 chili peppers 1 1/2 tablespoons low
sodium tamari
sauce 1 clove garlic 6...
Amy's www.amys.com Premium Organic Pasta
Sauce Ttomato Basil Organic Spaghetti
Sauce Tomato Basil Organic Low in
Sodium Pasta
Sauce
Making
tomato soup,
tomato sauce and other
tomato products from fresh
tomatoes will help you drastically cut your
sodium intake if you consume these products often.
A 1 - cup serving of
tomato juice contains about 878 milligrams of
sodium, a 1 - cup serving of
tomato soup contains about 932 milligrams and a 1 - cup serving of
tomato sauce contains about 1,498 milligrams.