Results Of This Year's Corn CropFresh Corn, Tomato And Cucumber Salad

Fresh corn makes a great salad topping.

Follow Foods For Long Life on Facebook and Pinterest.
Preview my eBook, Health Begins in the Kitchen!

Corn
I love corn. I love everything about it. I love to eat it raw, right off the cob. I love throwing it into soups, salads, muffins, well - you name it. But the thing I love the most is growing it. This year was our second crop and we actually harvested it on time at the peak of its tenderness (lessons learned from last year!)

Having grown up in apartments in New York City, where one is lucky to have a flower pot of parsley on the fire escape, the very thought of having enough land to grow such an enormous vegetable still blows my mind. My corn stands proudly in the entry to our little farm - a monument to a more sane life. 

Me and my daughter, Linda, playing in the corn.

Last year we planted 35 seeds and got about 48 ears of corn. This year I planted 65 seeds which yielded about 85 ears (hard to keep track as I kept eating them before accurately counting.) It looks like for each seed planted, I have gotten 1.3 to 1.4 times the ears of corn. If you google "how many ears of corn do you get from a plant", most experts say 1 to 2 ears. So my yield might be on the low side, but since it's heirloom corn, not GMO, it's naturally bred for flavor and sweetness, not high production.

Extra tender, midseason bicolor corn from Johnny's seeds.
We planted the end of May and harvested the end of August.

With all of this corn, we obviously had to freeze most of it. To freeze corn, see last year's post on Freezing Summer Corn for Winter Pleasure.

Sometimes corn can get lost when tossed in a salad so I often like to use it in a layered salad where it happily sits on top. I brought this salad to a pot luck last week where I was able to use the cucumbers, tomatoes, corn, and basil from my garden. Corn goes incredibly well with tomatoes, so you will be seeing them together in future recipes - stay tuned!

Drizzle this salad with a simple vinaigrette or your favorite dressing.

                *                                   *                                    *

Fresh Corn, Tomato, and Cucumber Salad
Raw Vegan, Dairy and Gluten Free
[makes 6 servings]

Ingredients
For the salad:
1 large English or other cucumber, peeled and sliced
1 large yellow heirloom tomato
1 large red heirloom tomato
Kernels from 1 large ear of non-GMO corn
2 tablespoons finely diced red onion
Handfull chopped fresh basil, chopped
Salt to taste
Freshly ground black pepper to taste

For the vinaigrette dressing:
1/4 cup extra virgin olive oil
3 tablespoons balsamic or red wine vinegar
1 large clove garlic, pressed
1/2 teaspoon dried oregano
Salt and pepper to taste

Directions
Layer the bottom of a salad bowl with the sliced cucumbers.

Slice the tomatoes and place in a colander to drain. If they are particularly juicy, lay them on paper towels. Once they are fairly dry, place them over the cucumbers. Sprinkle with salt and pepper and some of the basil.

Mix the corn kernels with the red onion and place over the tomatoes. Sprinkle with more basil and seasoning.

Cover and refrigerate until you serve. Right before serving, stir or shake the vinaigrette well and drizzle the amount desired evenly over the salad.

Enjoy!

Julienne Cut French-Style Green Beans Are Easy To Make With Flat Romano Green Beans

French-style green beans with tomatoes, garlic and basil.

Follow Foods For Long Life on Facebook and Pinterest.
For more recipes, download, Health Begins in the Kitchen.

Romano Green Beans
I love these flat green beans - they are one of my favorites to cook and grow. This year I ordered Johnny's seeds - Northeaster OG Pole beans, online. I don't think it's too late for you to plant them. In fact, I will start a second crop in a week so that I'll have more beans in the fall. 

These pole beans are growing up my hog wire fence

My daily harvest with 10 plants started from seed

French-Styled Green Beans
I love the look and texture of julienne cut, French-styled green beans but they are very difficult to make. It's so hard to julienne a round green bean that most people avoid making French-styled green beans. But when you start with a flat bean, it's a LOT easier.

Today's recipe uses Romano green beans, tomatoes, fresh basil, and garlic - all from my garden! Hopefully you have some of these in your garden or available at your local farmer's market. 

This recipe is very low in calories (less than 60 calories) and a great dish to make if you are watching your weight. 

                 *                           *                           *

French-Style Green Beans with Tomatoes and Basil
Vegan, Gluten and Dairy Free
[makes 4 to 6 servings]

Requirements
Medium saucepan for blanching and 10-inch frypan with cover.

Ingredients
12 ounces flat, Romano green beans
1 large or 2 small tomatoes (~9 ounces)
1 tablespoon extra virgin olive oil
2 cloves garlic, minced or pressed
2 tablespoon chopped fresh basil
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Directions
Fill a medium saucepan with water and bring to a boil. 

Clean the green beans and trim the tops. If they are very long (8 inches or more), cut in half and place them on a cutting board.

Cut the long beans in half

Thinly slice the beans vertically, being very careful not to cut yourself and set aside.

Cut the stem top off the tomatoes and place in boiling water until the skin starts to loosen, about 60 seconds. Remove from the water with a slotted spoon and let cool to the touch. Do not pour out the boiling water - you will be using it to blanch the beans. Keep the heat on the water. 

Peel the skin off of the tomatoes and dice, retaining all the juices. Set aside.

Place the julienned beans in the boiling water and blanch for 3 minutes. Drain the beans.

Heat the oil in the frypan on medium-low heat and cook the garlic until fragrant, about a minute or less. 

Add the blanched beans to the pan and toss in the oil and garlic. 

Add the diced tomatoes with their juices, the fresh basil, salt and pepper. Cover and cook a few minutes until the beans and tomatoes are the desired texture.

Cover and cook until beans and
tomatoes reach the desired texture. 

Serve as a side dish as is or over a grain. Doug and I ate the entire recipe over rice for lunch with a sprinkle of Go Veggie Vegan Parmesan Grated Topping.

Nutrition
Per serving (4): 58 calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 57 mg omega-3 and 352 mg omega-6 fatty acids, 2 g protein, 7 g carbohydrates, 3 g dietary fiber, and 296 mg sodium.

Per serving (6): 39 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 38 mg omega-3 and 235 mg omega-6 fatty acids, 1 g protein, 4 g carbohydrates, 2 g dietary fiber, and 197 mg sodium.

Kale And Herb Vegan Pesto Freezing Garden Pesto For WinterAnother Great Weekend Project!

Make pesto with kale and your favorite herbs, freeze for winter.

Follow Foods For Long Life on Pinterest and Facebook.

It's Time to Harvest Kale and Herbs
Last weekend we made and canned Tomato Salsa with Blistered Padron Peppers. Here's another great weekend project to preserve your summer harvest.

To look at it, my garden kale is absolutely gorgeous but it's also that time of the season that the aphids start to attack the bottom of the leaves. They seem to be bathing in the organic insecticidal soap that we spray that's supposed to deter them but at some point I just have to accept that it's time to harvest it all and get ready for the fall crop. 

Late summer kale in northern California

My herbs are beginning to flower and bolt so they need to be harvested as well. Here's a great way to save your kale and herbs while, at the same time, having a versatile go-to seasoning for quick winter meals .


             *                            *                            *                             *

Kale and Herb Pesto
Vegan, Gluten Free, Dairy Free
makes more than 1 cup

Ingredients
2 cups packed de-stemmed and sliced kale
1 cup packed herbs such as basil, cilantro, or parsley
1/3 cup English walnuts
3 cloves garlic, chopped
3/4 teaspoon salt or to taste
1/3 cup extra virgin olive oil
2 tablespoons nutritional yeast
3 tablespoons lemon juice
1 tablespoon lemon zest 

Directions
Place all ingredients in a food processor with an S blade and process until smooth but do not over process.

Use 2 cups of kale to 1 cup of herbs

Place all ingredients in the food processor

Process until smooth but where you can
still see tiny pieces of kale leafs and herbs

The pesto is now ready to use or freeze.

To freeze, place round tablespoons of the pesto on a cookie sheet and place in the freezer until the pesto hardens.

For easier removal, place pesto on a silicon sheet or parchment.

Once frozen, place the individual frozen pesto balls into a freezer bag and pop in the freezer for later use. Don't forget to mark it with the date and contents.

Defrost and use to flavor sauces, soups, beans, veggies, pasta, rice, and just about anything. 

For more tips on how to make pesto and many other healthy plant-based recipes, download my eBook, Health Begins in the Kitchen available on Amazon or iTunes. 

Zucchini Tomato Casserole With Garlic And BasilEasy To Make - Vegan And Gluten Free

Makes a great side dish for the 4th of July!

Follow Foods For Long Life on Facebook and Pinterest.
Preview my eBook, Health Begins in the Kitchen.

Garden Goodies
My tomatoes are starting to come in. I'm buried in zucchini. I just harvested and cured more than 40 heads of garlic and I have some lovely fresh basil too. It all ended up in this simple and super tasty casserole. I honestly think it's one of the yummiest things you can do with these ingredients.

Like a Lasagna but without the Carbs and Cheese
This dish is like making a lasagna but so much easier because you don't precook noodles or have 3 different cheeses to mess with. But the pesto-like sauce gives it so much flavor, it doesn't need anything else.

               *                         *                            *

Zucchini Tomato Casserole with Garlic and Fresh Basil
Vegan, Dairy Free, Gluten Free
[makes 4 servings]

Requires 9" x 11" casserole dish with cover. If you do not have a cover, you can tent with aluminum foil but make sure not to allow the foil to touch the tomatoes.

Ingredients
3 tablespoons extra virgin olive oil plus some for the pan
3 tablespoons chopped fresh basil
3 cloves garlic, pressed
3 tablespoons vegetable broth
3 medium (fat) zucchini (2 lbs)
2 to 3 large tomatoes
Salt and pepper to taste

Directions

Preheat the oven to 375 degrees F.

Make the pesto-like sauce by mixing 3 tablespoons of the olive oil with the basil, pressed garlic, and broth. Stir until well combined and set aside.

For the nicest presentation and easy serving, use zucchini that is the width of the pan. So if you are using a 9 by 11 inch pan, use a zucchini that, once cleaned and trimmed, will be 9 inches long.

Slice the zucchini in 1/4 inch slices. Slice the tomatoes thin also.

Coat the bottom of the pan with a little olive oil. Place a layer of zucchini on the bottom of the pan. Spread about 1/3rd of the basil garlic mixture over the zucchini.  Cover with a layer of tomatoes. Sprinkle a little salt and pepper over the tomatoes (not too much because there will be other layers.)

Repeat with another layer of zucchini, another 1/3rd of the basil garlic mixture, another layer of tomatoes, salt and pepper.

Repeat with the last layer of zucchini, some but not all of the remaining basil garlic mixture, and the rest of the tomatoes. Spoon the rest of the basil garlic mixture over the top layer of tomatoes. Salt and pepper the tomatoes if needed.

Ready to bake.

Cover and place in the preheated oven until the zucchini is fork tender, about 35 minutes. Remove the cover and bake another 10 minutes.

Serve as a side dish or over a grain as a light meal.

Romano Green Bean And Garbanzo Bean Salad With Basil Pumpkin Seed Pesto And Cherry Tomatoes - Vegan And Gluten Free

Romano beans are an Italian snap bean.

Check out my eBook, Health Begins in the Kitchen.
Follow Foods For Long Life on Facebook.

Romano Beans
If your garden is still producing beans, cherry tomatoes, and basil, here's a salad that I think you'll enjoy!

Romano beans are my favorites. They are Italian snap beans. If you can't find them in the grocery store, try the farmers' market. They are fun and easy to grow too. You can use any kind of green bean in this salad so if you don't have access to Romano beans, just substitute what you have.

Romano green beans

Pesto
Making pesto is a great way to use up that garden basil while you still have it. At the end of the summer, I like to make lots of pesto and I freeze it in 1/2 cup servings. It freezes well, especially when you make it with lemon juice (which I always do) which allows it to keep its color. I use cold-pressed hemp oil when making pesto for a salad and extra virgin olive oil if it's going into a cooked dish. Hemp oil should never be used for cooking as it will destroy the heat-sensitve omega-3 fatty acids.

     *                        *                         *            

Romano and Garbanzo Bean Salad with Pesto and Cherry Tomatoes
Vegan, Gluten Free
[makes 6 servings]
Requires a food processor

For the pesto
1 large clove of garlic
1 packed cup fresh basil
1 heaping tablespoon Red Star nutritional yeast
2 tablespoons raw, shelled pumpkin seeds
2 tablespoons cold pressed hemp oil or extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt or to taste

For the salad
1 pound Romano or other type green bean
1 (15 oz) can no salt added garbanzo beans, rinsed and drained
1 1/2 cups cherry tomatoes
1/2 cup pesto (above)
Salt and black pepper to taste

Run the garlic through the chute of the food processor. Add the basil, nutritional yeast, pumpkin seeds, oil, lemon juice, and salt and process until almost smooth. Set aside.

Pesto ingredients

Processed pesto

Prepare the green beans. Trim the ends and cut in half. Steam until just fork tender, about 5 to 10 minutes. Test occasionally to prevent overcooking.

If the cherry tomatoes are large, cut them in half.

Place cooked green beans, garbanzo beans, cherry tomatoes, and pesto in a large bowl and toss until well combined. Season with salt and freshly ground black pepper to taste and serve.

Toss in a large bowl.

Per serving: 176 calories, 7 g total fat, 0.7 g saturated fat, 724 mg omega-3 and 2,636 g omega-6 fatty acids*, 7 g protein, 25 g carbohydrates, 7 g dietary fiber, and 113 mg of sodium**.

*Essential fatty acids do not include any contribution from the nutritional yeast since that information is not available from the manufacturer. 

** The amount of sodium does not include the amount added "to taste". 

Vegan Bell Peppers Stuffed With Orzo, Mushrooms, and Kalamata Olives

Whole wheat orzo makes a nice stuffing for these bell peppers.
There are several gluten-free brands of orzo too.

Check out my eBook, Health Begins in the Kitchen!

It's been a busy 2 days for Doug and I. We harvested over two and a half tons of Pinot noir on our organic vineyard here in Sebastopol. Knowing how little time and energy I'd have to cook after picking all these grapes, I made these stuffed peppers ahead of time for our meals. So if you're looking for a dish to make on Sunday and cook during the work week, try this one out!

Make-ahead meals are important when you
have a busy work week ahead of you!

         *                               *                                *

Orzo Stuffed Bell Peppers
Vegan, gluten free (with gluten free orzo)
[makes 4 servings]
Requires an 8" x 8" x 4" casserole dish with cover

4 large red bell peppers (4 lobes, 1/2 pound each)
1/2 pound whole wheat or gluten-free orzo
1 tablespoon extra virgin olive oil
1 cup diced onion
2 cloves garlic, minced
1/4 pound crimini mushrooms
1/4 teaspoon black pepper, or to taste
3 medium tomatoes, diced or one (15 oz) can diced tomatoes
1/4 packed cup chopped fresh basil
8 pitted kalamata olives, thinly sliced
1/2 cup Daiya mozzarella shreds*
1/4 teaspoon salt, or to taste

* non-vegans can substitute low-fat mozzarella


Preheat oven to 350 degrees F.

Prepare the peppers. Select big, square peppers with 4 lobes on the bottom so that they will stand up nicely in the casserole dish. 

Square peppers with 4 lobes.

Fill a medium size pot with water and bring to a boil. You will be using this same pot for blanching the peppers, cooking the pasta, and preparing the filling. I hate dirtying too many pots!

Cut the tops off the peppers and remove the seeds. Boil, two at a time, for 2 minutes. Remove the peppers, leaving the boiling water in the pot. Drain the peppers well, and place in the deep casserole dish.

Place hollow, blanched peppers in deep casserole dish.

Bring the water back to a boil, add salt, and cook orzo according to directions. Make al dente.

Drain the orzo, rinse, and set aside. Dry the pot with a towel.

Heat olive oil in the pot and cook the onions for 3 minutes. Add garlic and cook one minute. Add mushrooms and cook, stirring frequently, until they soften and release moisture, about 5 minutes. Season with black pepper to taste.

Add tomatoes, basil, and kalamata olives to the pot with 1/4 cup of water and stir. If you are using a can of diced tomatoes instead of fresh tomatoes, you do not need to add water. Cook   for a few minutes.

Stir in orzo and mozzarella "cheese." Add salt if needed.

Stuff the peppers with the orzo mixture. You may cover and refrigerate at this point or add 1/2 cup of water to the bottom of the casserole dish, cover and bake in preheated oven until hot and bubbly, about 45 minutes. 

Remove from the oven and serve.

Each stuffed pepper provides 11 grams of protein
and 12 grams of dietary fiber!

Per serving: 375 calories, 9 g total fat, 1.5 g saturated fat, 101 mg omega-3 and 892 mg omega-6 fatty acids*, 0 mg cholesterol, 11 g protein, 103 g carbohydrates, 12 g dietary fiber, and 425 mg sodium.

* Essential fatty acids do not include any contribution from Daiya mozzarella shreds since that information is not available from the manufacturer.


For more delicious recipes, peek inside my eBook, Health Begins in the Kitchen.

No-Cook Tomato Sauce With Garlic And Fresh Basil - Vegan And Gluten Free

No-cook tomato sauce on gluten-free brown rice noodles.

Check out my ebook, Health Begins in the Kitchen.

Garden Tomatoes
Is your garden loaded with ripe tomatoes? Are you looking for ways to enjoy them?
Here's a quick and easy no-cook sauce that you can prepare in less than 30 minutes. And don't leave out the oil!  Good fats, when eaten with foods that contain lycopene (like tomatoes), have been shown to increase serum lycopene levels. Increased lycopene levels have been linked to reduced risk of coronary artery disease. That makes sense since lycopene is fat-souble.

I use a little cold-pressed hemp oil in this recipe for the beneficial omega-3 fatty acid. Hemp oil should never be heated on high temperatures as it will destroy the omega-3. You can also use extra virgin olive oil, especially if you plan to put it over direct heat. I typically use this sauce at room temperature and toss it in with hot pasta.

Tomatoes are rich in lycopene, a carotenoid associated with lowering the risk of coronary artery disease.

  
   *                        *                         *

No-Cook Tomato Sauce with Garlic and Basil
Raw Vegan, Gluten Free
[makes 1 1/2 cups]

1 pound ripe, tomatoes (about 3 good size tomatoes)
2 tablespoons chopped fresh basil
1 or 2 cloves garlic, minced
1 tablespoon cold-pressed hemp or extra virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground black pepper to taste

Fill a small pot of water and bring to a boil.

Wash the tomatoes. Cut out the stems and score an x on the bottom of each tomato.

Tomatoes with stems cut out and bottoms scored.

Drop the tomatoes in boiling water for 1 minutes to loosen their skins.

Parboiling helps loosen their skins.

Gently remove the tomatoes with a slotted spoon and place in a colander to cool. When they are cool to touch, remove their skins.

Skins peel off easily.

Cut the tomatoes in half horizontally. Holding each half in your hand, over a sink, squeeze out the seeds and some of the juice.

Tomato halves after seeds are removed.

Chop the tomatoes and place them in a bowl with basil, garlic, oil, salt, and pepper.

Chopped tomatoes, garlic, basil, oil, salt and pepper.

Mix to combine.

Ready to eat!

Toss the room-temperature sauce with hot pasta or pour over hot polenta and serve.

Nutritional information: Note that the hemp oil provides more essential fatty acids than the olive oil.

Per one half cup of sauce (with hemp oil): 70 calories, 5 g total fat, 0.3 g saturated fat, 677 mg omega-3 and 2,792 mg omega-6 fatty acids, 0 mg cholesterol, 1 g protein, 7 g carbohydrates, 2 g dietary fiber, and 202 mg sodium.

 Per one half cup of sauce (with extra virgin olive oil): 70 calories, 5 g total fat, 0.6 g saturated fat, 45 mg omega-3 and 565 mg omega-6 fatty acids, 0 mg cholesterol, 1 g protein, 7 g carbohydrates, 2 g dietary fiber, and 202 mg sodium.

Vegan, Gluten Free Lasagna Rollups Filled With Tofu Ricotta And Pesto

I prefer rollups over lasagna when cooking for 2 to 4 people.

Follow Foods For Long Life on FACEBOOK .

Rollups
Lasagna is one of my "go to" meals when I have a crowd. It takes a lot of preparation and I generally make enough to feed a small village. But if I'm only cooking for the 2 of us I don't want to go through that much trouble. Rollups are a good solution as they are much easier to make and 8 of them fit nicely in an 8 inch square pan - enough for 4 servings.

Gluten Free Noodles
If you are on a gluten free diet, you no longer have to skip eating lasagna! I discovered a very nice brown rice lasagna noodle made by Tinkyada. The noodles hold their shape very well and remain al dente even after baking. The only downside is that many of the noodles in the box were broken. I don't know if that was just my luck or if rice noodles are more prone to breakage during shipping. In any case, pick up a spare box for backup. Perhaps that's their marketing strategy to get people to buy more product :-)

Tinkyada gluten free brown rice lasagna noodles.
2 ounces provide:
210 calories
2 g fat, 0.5 g saturated fat, 0 g cholesterol
43 g carbohydrates
4 g protein
2 g dietary fiber

Tofu Ricotta
By blending firm tofu with some nutritional yeast, salt and pepper, you end up with a great ricotta substitute. This works well if you are lactose intolerant and can no longer eat cheese. 
If I were making this ricotta for a dish that wasn't also using pesto, I would add some granulated garlic and would pulse in some fresh parsley or basil at the end. For a shot of omega-3, you can also add a flax egg (1 T ground flax seed and 3 tablespoons of water). 

I use Wildwood SprouTofu but any firm tofu will do.

Process until smooth. 

Pesto

The flavor of this dish comes from pesto. You can use any kind you'd like. I happen to have some vegan cilantro pesto left over from a photo shoot so I used that. But basil and walnut pesto (below) would probably be more traditional for a lasagna rollup.

Pesto provides the flavor in this dish. 

Lasagna Rollups filled with Tofu Ricotta and Pesto
Vegan, Gluten Free
Requires Food Processor and 8 inch square pan
[makes 4 servings]

For the rollups
8 gluten free lasagna noodles (or regular noodles if not concerned with gluten)
2 teaspoons salt for water
2 cups prepared  tomato sauce (if sodium is a concern use no salt added)
2 tablespoon fresh basil, sliced
For the ricotta
1 pound firm tofu, drained and cut in 1 inch cubes
2 tablespoons Red Star vegetarian formula nutritional yeast
1/4 teaspoon salt
1/4 teaspoon ground black pepper
For the pesto
1 clove garlic
1 packed cup fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons raw English walnuts
1 tablespoon freshly squeezed lemon juice
1 tablespoon Red Star vegetarian formula nutritional yeast
1/4 teaspoon salt

Preheat the oven to 350 degrees F. 

Fill a large pot with water and 2 teaspoons of salt. Bring to a boil and cook pasta for several minutes less time than called for so that the noodles are flexible but durable. If using Tinyada, cook for 10 to 13 minutes and not 15 as called for. Rinse in cold water and set aside.

Make the ricotta. Place the tofu, nutritional yeast, 1/4 teaspoon of salt and black pepper in a food processor fitted with an S blade. Process until smooth scraping down the sides when necessary. Place in a bowl and set aside. Clean the food processor so you can make the pesto.

Make the pesto. Place the clove of garlic in the shoot of a running food processor. Add the remaining pesto ingredients and process until smooth scraping down the sides when necessary. Set aside.

To make the rollups, place 1 cup of tomato sauce in the bottom of an 8 inch square baking dish.

Place a cooked noodle on a flat surface. Spread 1/8th of the tofu ricotta over one side of the entire lasagna noodle. Then spread 1/8th of the pesto over the ricotta. Roll up the noodle and place in the pan with the seam of the noodle facing down. Repeat until all the noodles are filled and in the pan.

Spread tofu ricotta over the noodle.

Then spread pesto over the ricotta and roll it up.

8 rollups fit perfectly in an 8 inch square pan.
Cover with the remaining sauce and bake.

Cover the rollups with the remaining 1 cup of tomato sauce. Cover the pan tightly with aluminum foil and bake in the oven until hot and bubbly, about 45 minutes.

Remove the foil and top with sliced basil and serve.

After baking, top with fresh basil and serve.
Two rollups is one serving.

Per serving: 425 calories, 15.7 g fat, 1.8 g saturated fat, 0 mg cholesterol, 17.4 g protein, 54.1 g carbohydrates, 5.8 g dietary fiber and 336 mg sodium (sodium is calculated using no salt added tomato sauce).