dynodan60 wrote:
Jeff,
What (if any) pasta sauce made without oil is currently recommended (salt content notwithstanding), and generally available in stores?
I dont know of one. The main issues are oil and salt and in regard to the salt, you have to figure that they are giving the numbers per serving which is usually 1/2 cup. I think most people consume much more pasta sauce than that.
I recommend people make their own. A 28 oz package of tomatoes (diced, chopped, strained, crushed, etc), plus some garlic, basic, and about 1/2 to 3/4 cup frozen or fresh chopped veggies (onions, peppers, carrots, shrooms, etc)
Make a large batch and freeze some.
In Health
Jeff