This heat-and-eat pesto pomodoro sauce is easy as pie and just about as tasty. Simply simmer some chopped onions, canned tomatoes and a few dollops of pesto until the sauce thickens. Serve with your pasta of choice and add chicken breast or another meat if you want a more filling meal.
Of course, to be sure you're eating quality ingredients with as little sodium as possible, it's best to use fresh or no-salt-added tomatoes and to make your own pesto instead of reaching for a premade sauce. Regardless if you go homemade or store-bought, pesto is so versatile that you'll have no problem using the leftovers in dips, as a pizza topping or thinned out with olive oil for a salad dressing.