I like to make my own pasta sauce for several reasons:
- it’s a great way to use all those random spices you received with your spice rack
- my boyfriend is a kidney patient and I like to control the amount of sodium in my dishes so he can happily enjoy them.
- I’m kind of a health nut and like to eat as naturally as I can, with no added preservatives/chemicals etc
So if you’re like me and have a bunch of random groceries and leftovers in your fridge, have no fear!
I start with a can of Contadina organic tomato paste (6 oz). It has a miniscule amount of salt, like 20 mg. I take a small pot and fill it with water, let it boil, then turn it down and add the paste. I use a whisk to get it all incorporated, and then add a shit ton of spices and herbs. today, I used
- garlic powder
- herbs de provence
- red chili flakes (if you don’t like your food spicy, skip this)
stir it, put the heat on SUPER low, and cover. if you leave the heat too high it will start to bubble over and get all weird… so keep it low and stir. constantly. like always. seriously, every few minutes I’m stirring this thing. I like to do this for about half an hour, but I don’t think there’s any real reason to do it for that long.. I’m just weird and feel like if I keep stirring it through for a long time the flavors will all blend together and be more flavorful. I’m pretty sure I’m just trippen though.
I also have some leftover ricotta cheese, so I’ll be blending that in when it’s done. My boyfriend takes a phosphate binder, and it’s a small amount of cheese.
Leftover veggies? Get a separate pan and cook them together. I use onion, garlic, mushroom, baby spinach, and bell peppers. I’m sure most kidney patients know this, but bell pepper is great for you to eat! then add the sauce, stir, and throw in your pasta. then you toss all that shit together and you’ve got an awesome dinner. bam. low sodium. tomato & bell peppers, good for kidney patients! the end.