Pick up low- or no-sodium canned tomatoes; regular canned varieties can contain a surprising amount of added salt that you won’t miss. Use on pizzas or stirred into pasta.
1 (28-oz.) can unsalted whole tomatoes
6 smashed peeled garlic cloves
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
3/8 teaspoon kosher salt
Added sugars 0g
Calcium 3% DV
Potassium 4% DV
How to Make It
Preheat oven to 425°F. Drain 1 (28-oz.) can unsalted whole tomatoes. Halve tomatoes; place on a foil-lined baking sheet coated with cooking spray. Top with garlic cloves, fresh thyme leaves, fresh oregano leaves, and crushed red pepper. Drizzle with 2 Tbsp. olive oil. Roast 30 minutes. Cool 10 minutes. Transfer to blender; blend until smooth. Stir in kosher salt.
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