An easy no-cook low carb marinara sauce that is loaded with flavor, not sugar! It’s the perfect keto tomato sauce for Fathead Pizza, or to serve with zucchini noodles or spaghetti squash when you need a keto pasta fix!
I’m posting this really easy low carb marinara sauce recipe because I’ll be including two recipes that call for keto marinara sauce in next week’s 7 Day Keto Meal Plan. I will also update old posts to include a link to this recipe.
Why should you bother to make your own keto marina sauce?? Store bought jarred sauce is convenient, but almost always has added sugar and fillers. To get a good one that isn’t loaded with junk, it can cost as much $8 or more!
My usual marinara sauce recipe contains a lot of onions and garlic, which can really bust your net carb budget for the day. So I’m giving you this super easy, and much lower in carbs, “no chop” version that you can literally make in five minutes. Then freeze it in 1/2 cup portions for whenever you need it.
Wanna know what’s crazy awesome about this Keto marinara sauce?
YOU WON’T EVEN NEED A POT TO MAKE IT.
I kid you not, I never cook this sauce before using it! I heat it before eating it in a recipe, but I usually make it without simmering it at all. I find that the longer you cook a simple meatless sauce like this one, the more flavor you lose. I could literally drink this out of the container – that’s how flavorful it is!
The key to this delicious keto marinara sauce is to start with the best quality tomatoes. We always use certified San Marzano (the brand doesn’t matter) tomatoes, and it makes a world of difference. It costs a bit more per can, but since you don’t eat a ton of it on keto anyway, trust me it’s worth the price (and still cheaper than a decent store-bought marinara.)
If you can’t find, or don’t want to pay for certified San Marzano tomatoes, then any no sugar added whole tomatoes will work in this keto marinara recipe – but the flavor won’t be as good.
PrintEasy Keto Marinara Sauce – Low Carb
An easy low carb recipe for keto marinara or pizza sauce!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 cups 1x
Ingredients
- 28 oz can Peeled San Marzano Tomatoes (no sugar added)
- 1 Tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp salt (add more if necessary)
Instructions
- Puree the tomatoes, olive oil, and 1/2 cup of the liquid from the can in a small blender or magic bullet.
- Stir in the remaining ingredients.
- Taste and adjust seasoning if necessary.
Notes
Tomatoes are a natural product and the flavor can vary. If you find your sauce isn’t naturally sweet enough, you can add 1 teaspoon of erythritol or another carb free sweetener of your choice if you aren’t on the Whole 30.
Don’t omit the juice from the tomatoes during pureeing or you’ll end up with less sauce – and your concentration of carbs will be higher per serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 84
- Fat: 7g
- Carbohydrates: 3g net
- Protein: 1g
Never knew marinara could be this easy. I had to improvise. All I had was petite diced tomatoes. I used those and skipped the blender step. Delish! Thanks for sharing😊
★★★★★
I made this for my husband who’s doing Keto, but it’s so tasty and easy, I’m keeping it as my go-to marinara recipe. Thanks!
★★★★★
I’m the only keto person in the house, and my husband has quite the sweet tooth. Could I make a big batch, take out some for myself, and then add brown sugar to the rest for everyone else? Does that work without cooking it? Thank you. ❤️
I’ve used this recipe COUNTLESS times for everything from pizza sauce, to dipping sauce, to spaghetti sauce. It’s always delicious and super easy to make.
★★★★★
Just made. Will be made again- lovely
★★★★★
I tried out this recipe last week but I opted for some cheaper crushed tomatoes and it came out tasting very good. It was great for some tasty tortilla pizza. I think next time I’ll add 1 tbsp of tomato paste to see how that affects the flavor. I have a few cans to try as I got crushed, puree, and whole peeled tomatos so I could compare the effort vs results to decide on how I’d like to keep going with this. :D Now my only real problem is it’s a pain to get that sauce into the mason jars sometimes.
Oh yes and I also experimented with simmering the sauce vs. no heat and I agree the sauce is MUCH better when not heated.
Despite all the great reviews, I need to throw my 2 cents in. FANTASTIC!!! Absolutely delicious and so versatile! Thank you!
★★★★★
How do you make this with fresh tomatoes?
Blanche tomatoes, it’s pretty much the same, except you might want to reduce them by simmering them a while to get rid of some of the excess water.
The canned to fresh tomato ratio is (depending on the type of tomato) 10 to 12 normal sized tomatoes equals 28 oz of canned. As mentioned above moisture content can vary with fresh tomatoes so simmer or not as needed. Just as a side note if using smaller (or unusually large tomatoes) go by weight, 2 pounds equals approximately 28 oz. of canned.
I would wish you good luck but I think it is better towish you
“Yum”
-Alex-
I cannot get enough of this! It is delicious. How long would you recommend storing it in the fridge?
★★★★★
Up to a week should be fine.