Roasted Red Pepper Tomato Sauce

 (reduced potassium sauce)

Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE, from California.

Yield: 4 portions

Serving size:  1/4 cup

Ingredients

• 1/2 cup roasted red peppers (bottled or canned)
• 1/2 teaspoon minced garlic
• 1/2 cup tomato sauce, no salt added
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasonings
• 1/4 teaspoon red pepper chili flakes (if spicy desired)

Preparation

1. Drain red peppers and measure 1/2 cup, (approximately 2 whole peppers).
2. Place peppers and garlic in food processor or blender and process until smooth.
3. Add tomato sauce, olive oil and Italian seasonings.  Process until well blended.  Ready to use on pizza, pasta or as a replacement for tomato sauce in recipes.
4. May be refrigerated 2 to 3 days or frozen until ready to use.

Potassium and Sodium Comparisons

Sauce	Serving size	Potassium mg	Sodium mg
Roasted Red Pepper Tomato Sauce	¼ cup	148	82
Tomato Sauce	¼ cup	226	369
Spaghetti Sauce	¼ cup	262	347
Marinara Sauce	¼ cup	265	393
Pizza Sauce	¼ cup	240	340

Nutrients per serving

• Calories: 75    
• Protein: 1 g
• Carbohydrate: 3 g
• Fat: 7g
• Cholesterol: 0 mg
• Sodium: 82 mg
• Potassium: 148 mg
• Phosphorus: 18 mg
• Calcium: 17 mg
• Fiber: 0.8 g

Renal and Renal Diabetic Food Choices                         

• 1 vegetable, medium potassium

Helpful hints

• Compare roasted red peppers. Select the brand lowest in sodium.
• Fresh minced garlic may be replaced with bottled minced garlic.
• Adjust red pepper chili flakes according to desire for hot and spicy flavor.
• This lower potassium, low sodium sauce can be used as a substitute for tomato sauce in a variety of dishes. Try it on pizza, pasta, rice or as a topping for chicken.