This recipe uses skim milk instead of cream to make a low sodium, low fat sauce that works well with fish and chicken.
- 1 Tbsp olive oil
- ½ cup onion, finely chopped
- 3 minced garlic cloves
- 1 can no-salt added tomatoes
- 1 can no-salt-added tomato sauce
- 1 tsp dried oregano, or 1 Tbsp fresh oregano, minced
- 1 tsp dried basil, or 1 Tbsp fresh basil, minced
- ¼ cup red wine
- 1 cup skim milk
- Optional: 1 Tbsp cornstarch
- Cook onions and garlic in olive oil until soft.
- Add wine and cook until sauce is slightly thickened.
- Add tomato sauce and spices. Simmer 5 minutes. Add fish chunks and simmer 5 more minutes.
- Stir in milk and cook to desired thickness.
- (If the sauce is too thin, mix 1 Tbsp cornstarch in 2 Tbsp cold water. Stir into the mixture and simmer for a minute or two to thicken.)
Note that sodium percentages depend on which daily reference you use. The estimated 29 mg of sodium per serving implies that one serving of this recipe provides:
– 1% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 2% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 3% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
