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Salt-Free Veggie Marinara Sauce

Servings 2 cups


  • 1 tablespoon extra virgin olive oil
  • 1 red onion peeled, diced
  • 2 celery sticks diced
  • 2 medium carrots peeled, diced
  • 1/4 teaspoon red pepper flakes
  • 1 28oz can crushed tomatoes (check to make sure it's no salt added)
  • 2 garlic cloves minced (or 1 garlic clove, if baby is sensitive)
  • 1 teaspoon dried oregano


  • Heat the oil in a medium pot or skillet. Once oil is shimmering, add the onions, celery, and carrots and cook until softened, 5-7 minutes. Add the red pepper flakes and garlic and stir until fragrant, about 30 seconds. Transfer the veggies to a blender and add the tomatoes and oregano. Blend until creamy.
  • If using and want warmer, pour the sauce back into the skillet used to cook the veggies and heat up. If saving, refrigerator for up to 1 week or in the freezer for up to 3 months.