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Low-Sodium Cirrhosis Safe Marinara Sauce
The absolute hardest thing to recreate in a traditional Italian tomato sauce without a salt shaker is structural depth. Standard canned tomato sauces rely heavily on added sodium to cut through the natural metal-sharp acidity of the tomato fruit. In our household, I live with a man I love completely—but he is a staunch supporter of the Red Sauce Society. He genuinely does not believe in any other form of sauce touching his noodles. Let’s just put it that way: I make a lot of marinara! Because of his high culinary standards.
To "Bam It Up" and establish a rich, authentic base without taxing your liver, we use the natural volcanic sweetness of San Marzano tomatoes, caramelize our aromatics, and activate a massive savory cheat code: choosing your own custom, low-sodium umami path.