
No-Salt-Added Marinara Sauce
Jarred pasta sauce is one of the biggest sodium sources in a typical pantry. This version leans on garlic, olive oil and long simmering instead.
- Prep
- 10 minutes
- Cook
- 35 minutes
- Sodium
- 20 mg per 1/2 cup
Big Flavor. Less Sodium.
Discover delicious low-sodium recipes, smart swaps, practical guides, and simple ways to enjoy flavorful food with less sodium.

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Start with the meal you're cooking next.

Mornings that start with flavor, not a salt shaker.

Portable grain bowls, soups and wraps.

Weeknight mains built on herbs, citrus and heat.

Crunchy, satisfying, and not from a salty bag.

Deep, savory pots without the bouillon cube.

Dinner on the table before the oven finishes preheating.

Zero salt added in the kitchen. All flavor built in.

Roasted vegetables, grains and slaws that steal the plate.
Low-Sodium 101
Cutting back on sodium does not mean eating bland food. It means building flavor from herbs, acid, aromatics and heat instead of the salt shaker — and learning where the sodium in a typical American diet actually hides.
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Flavor built from browning, aromatics, acid and spice.

Jarred pasta sauce is one of the biggest sodium sources in a typical pantry. This version leans on garlic, olive oil and long simmering instead.

High heat, dry skin and a bold herb rub do the work here. Lemon at the end wakes everything up the way salt normally would.

Roasting concentrates natural sugars, which is why vegetables taste seasoned even without salt. A finishing acid seals the deal.

Store-bought broth is often the single largest sodium source in a homemade soup. Making your own solves the problem for pennies.

Delicate fish needs acid and aromatics more than salt. This bakes in under 20 minutes on one sheet pan.

Smoke, spice and lime create the illusion of a heavily salted soup. This one freezes beautifully.
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.

Restaurant-inspired recipes. Elevated flavor. Less sodium.
Twelve chef-inspired dishes that prove extraordinary flavor doesn’t have to come from the salt shaker.
Explore the collectionTechnique
Ten reliable tools that do the work salt normally gets credit for.
Basil, dill, cilantro and parsley added at the end.
Sliced, roasted or grated — a different flavor every way.
Slowly caramelized for deep, savory sweetness.
Zest and juice wake up anything that tastes flat.
Sherry, cider and balsamic add brightness and depth.
Smoked paprika, cumin, coriander and pepper.
Fresh and grated for heat with a floral edge.
Fresh, dried or flaked for warmth and complexity.
High heat concentrates natural sugars.
Yogurt sauces, salsas and pestos you control.
From the blog

Getting Started
A no-overwhelm starting point for cutting sodium: the basics, where it really comes from, and a 4-week ramp-up plan.

Getting Started
A practical walkthrough of sodium claims, %DV, and ingredient red flags so you can compare products in seconds at the store.

Getting Started
Bread, cereal, deli meat, and even medications can carry surprising amounts of sodium. Here is where it hides and what to do about it.