Get the Salt Out (46 page)

In a heavy saucepan or stewing pot, heat the oil over low heat. Add the onions, then the garlic, and cook, stirring occasionally, for 10 minutes or until the onions are lightly browned. Add the tomatoes and tomato paste. Cook for 5 minutes and stir once. Add all the remaining ingredients, except the fresh basil and parsley, if using. (Note: if using dried basil, add it at this time.) Cover and simmer for 1 hour, stirring from time to time.

Add the fresh basil and parsley. Cover and simmer 10 minutes more, stirring once or twice. Remove the bay leaf. Let the sauce cool 25 minutes, then pour into containers. May be refrigerated for up to two weeks, or frozen.
Makes 4 cups.

BONUS TIP:
If you’re using fresh tomatoes, the easiest way to peel them is this way: Make an X with a paring knife at the blossom end of each tomato. Core from the other end. Place the tomatoes in boiling water for 30 to 40 seconds. Remove them from the water and place in ice-cold water until they are cold to the touch. Pull the skin off each tomato.

291
Fragrant fresh basil
also forms the base of pesto, a versatile Italian sauce that is traditionally made with cheese. You can reduce pesto’s sodium content significantly by cutting down on the cheese when you make it. In the following recipe, Holly Sollars uses herbed oil and a tablespoon of lemon juice to make up for the missing cheese in traditional pesto. The result is a reduced-sodium pesto that is still quite flavorful.
One Salt Shaker.

Put all the ingredients into a blender and blend until smooth. Refrigerate for at least a few hours for best flavor.
Makes about 1 cup.

292
Combine small amounts of pungent condiments with salt-free ingredients
to create tangy low-sodium sauces. That’s what Deliciously Simple author Harriet Roth does with mustard in the following recipe.
One Salt Shaker.

Combine the browned onion with the mustard and pepper and stir to blend. Add the chicken broth and bring to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes. Puree the mixture in a blender or food processor, taste, and adjust the seasonings. Makes 2¼
cups.

293
Make Instant Horseradish Sauce,
which is another pungent example of a low-sodium sauté. It tastes great on cooked meat, fish, or vegetables. Here’s the ultra-simple recipe I use.
One Salt Shaker.

Stir together and serve.
Makes 1 cup.

NOTE:
You can find powdered horseradish in fine gourmet shops.

294
Go Greek and cool as a cucumber.
Sometimes a sauce that is refreshing and cooling is more appropriate than a pungent or spicy hot sauce. Greek
Tzatziki
Sauce is one such topper. It often is used to create a taste contrast for heavily spiced beef, lamb, or chicken shish kebabs, but it also is a pleasant sauce on plain poached fish, too. This recipe is from my book
Get the Sugar Out. One Salt Shaker.