Roasted Red Pepper Tomato Sauce- no-salt, low potassium

This was very easy to put together, and hopefully will satisfy my father-in-law’s taste for tomatoes.  Can be served over pasta, on a quick pizza, or added to the cauliflower soup for a different taste.  Low in potassium, if you stick to the portion size.

  • 4 cups roasted red peppers (about 5)
  • 1 medium yellow onion, peeled and quartered
  • 1/2 head oven-roasted garlic
  • 1 14.5 ounce can no-salt added tomatoes
  • 1 cup water

Roast the peppers, onion (peeled and quartered), and the garlic head (left whole), in the oven at 375 for 45 minutes to 1 hour.  When the peppers are done, place them in a sealed container, where they will continue to steam until they have cooled down, making them easier to peel.

Throw everything into a blender, and process for a few minutes until it is smooth.  Freeze in 1/3 or 1/4 cup portions in muffin tins.  When the sauce is frozen, run the bottom of the muffin tin under hot water and pop out on a tray.  Transfer the portioned servings into a freezer bag and return to the freezer.

There, you have perfectly portioned serving sizes!

This recipe is from the Davita.com website, where there are many, many kidney and diabetic/kidney recipes, complete with nutritional breakdowns.

yield; 4 1/2 cups total

serving size: 1/3 cup

about 12 -1/3 cup servings

100 calories

4 carbs

@ 40 mg sodium

197 mg potassium

 

 

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