Sure, you can purchase premade no sugar added marinara sauce, but this low-carb keto marinara sauce recipe will offer you so much more. The best part is that this from scratch homemade marinara starts with fresh tomatoes!
When I started following a low-carb diet, I was nervous about giving up all the foods I loved. That turned out to be a false assumption because I could enjoy most of my favorite foods with a few small alterations. This low-carb keto marinara is just one example. I love how rich and delicious this sauce turned out.
One of the key ingredients in store-bought marinara (except Rao’s) is sugar. This is a shortcut method for adding flavor and cutting the acidity of tomatoes and balsamic vinegar. I’ve found that making this keto marinara sauce the day before then storing it in my refrigerator allows the flavors to develop. The harsh acidity mellows out, and there is no need for added sugar!
This low-carb keto marinara is amazing! I put it in everything from keto pizza to stuffed mushrooms and even use it in shakshuka!
Are tomatoes low-carb?
Yes! They are suitable for low-carb and keto diets. Tomatoes are low in digestible carbohydrates, and they contain fiber and a good dose of potassium. Tomatoes are also packed with vitamins K, A, and C and are considered heart-healthy food. Serve them sliced in salads or use them in sauces like marinara.
How many carbs are in one tomato?
One medium tomato contains roughly 4.5 grams of carbohydrates, 1.5 grams of fiber, and 1 gram of protein.
What are the best tomatoes to make marinara?
If you are making this keto marinara from scratch, I recommend using Roma tomatoes. If you’d rather use canned, I recommend San Marzano whole tomatoes, with no sugar added. You’ll need two 28-ounce cans for this recipe.
Ingredients for marinara
2 1/2-3 pounds Roma tomatoes (about 10)
Chicken or vegetable stock
Olive oil
Yellow onion
Whole garlic cloves
Fresh oregano
Fresh basil
Balsamic vinegar
Salt & black pepper
Red pepper flakes (optional)
How to Make a Low-Carb Keto Marinara
Cut off each tomato’s top (stem portion), then slice in half lengthwise.
Scoop out the seeds, and discard them. Next, chop the tomatoes into small chunks.
Heat olive oil in a pot over medium heat. Add onions and cook for 3 minutes, or until they appear shiny. Add garlic and cook for an additional 1 minute.
Next, add the tomatoes, remaining broth, fresh herbs, salt, and black pepper.
Stir through, and simmer uncovered for 20 minutes.
Next, add balsamic vinegar, and continue cooking for an additional 5 minutes.
If the marinara is too thick, add a little more broth. Taste for salt content, and adjust to your liking.
Working in batches, blend the sauce with an immersion blender or transfer to a large blender and puree it.
Return sauce to the pot to keep warm.
Serving and Storing Leftovers
Cool the sauce completely and transfer to an airtight container if made beforehand. Store in your refrigerator for up to 5 days.
Use this marinara to make keto bolognese or serve on top of zoodles, shirataki noodles, or spaghetti squash.
What are the benefits of homemade marinara?
The most important factor is that you have complete control over the ingredients added to your homemade marinara. You can also make up a huge batch and store them for later use.
What is the best way to store homemade marinara?
Make up a batch and store it in an airtight container in your refrigerator for up to 5 days. Or, make several batches of this low-carb keto marinara and freeze it in vacuum-sealed bags for later use.
You can also follow this great tutorial for storing large batches in jars.
Low-Carb Keto Marinara Sauce
Ingredients
- 3 pounds Roma tomatoes about 10
- 1 ¼ cups chicken or vegetable stock add more if needed
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons fresh chopped oregano
- 2 tablespoons fresh chopped basil
- 1 tablespoons balsamic vinegar
- ½ teaspoon salt (add more later
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- Cut off the tops (stem portion) of each tomato, then slice them in half lengthwise.
- Scoop out the seeds, and discard. Next, chop the tomatoes into small chunks.
- Heat olive oil in a pot over medium heat. Add onions and cook for 3 minutes, or until they appear shiny. Add garlic and cook for an additional 1 minute.
- Next add the tomatoes, remaining broth, fresh herbs, salt and black pepper.
- Stir through, and simmer uncovered for 20 minutes.
- Next, add balsamic vinegar, and continue cooking for an additional 5 minutes.
- If the marinara is too thick, add a little more broth. Taste for salt content, and adjust to your liking.
- Working in batches, blend the sauce with an immersion blender or transfer to a large blender and puree it. Return sauce back to the pot to keep warm.
- If making ahead of time. Cool the sauce completely, and transfer to an airtight container. Store in your refrigerator for up to 5 days.
