Tomato Cream Sauce
- 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.)
Serving size: ¼ cup Sodium: 29 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/2015/04/13/tomato-cream-sauce/
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