An easy no-cook keto marinara sauce that is loaded with flavor, not sugar! It’s the perfect low carb tomato sauce for pizza, zucchini noodles or spaghetti squash when you need a keto Italian fix!
I’m posting this really easy keto marinara sauce recipe because I’ll be including two recipes that call for it in next week’s 7 Day Keto Meal Plan.
Why make your own tomato sauce?
- Store bought jarred sauce is convenient, but almost always has added sugar and fillers that also add carbs.
- To get a good one like Rao’s that is tasty and healthy, it can cost as much $8 or more!
- Making homemade marinara sauce is easy and inexpensive!
Wanna know what else is crazy awesome about this Keto marinara sauce?
You don’t even need a pot to make this recipe!
I kid you not, I never cook this sauce before using it!
I do heat up this keto marinara sauce before eating it in a recipe, but I usually make it without simmering it at all beforehand. I find that the longer you cook a simple meatless tomato sauce like this one, the more flavor you lose.
I could literally drink this keto marinara sauce out of the container – that’s how flavorful it is!
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” keto marinara sauce that you can literally make in five minutes. Then freeze it in 1/2 cup portions for whenever you need it.
What are the best tomatoes to use in Marinara sauce?
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.)
Here’s an article that’s worth a read if you’re curious about What is So Special About San Marzano Tomatoes?
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 sauce – but the flavor won’t be as good.
Storage Information
This low carb tomato sauce will keep for a week in the fridge. I recommend making several batches and then freezing it in 1/2 cup portions for whenever you need it.
Recipes Using Keto Marinara Sauce:
Keto Meatballs – Italian Meatball Parmigiana
Cheesy Spaghetti Squash Skillet
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Easy Keto Marinara Sauce – Low Carb
- Total Time: 5 minutes
- Yield: 4 cups 1x
- Diet: Diabetic
Description
An easy keto marinara sauce for low carb pasta or pizza sauce!
Ingredients
- 28 oz can Peeled San Marzano Tomatoes (no sugar added)
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon kosher 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.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Keto sauce recipe
- Method: No cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 84
- Fat: 7g
- Carbohydrates: 3g net
- Protein: 1g
Kash says
This was super easy to make and super yummy. I made one small adjustment to the red pepper flakes and added allulose.
Mellissa Sevigny says
Thanks for taking the time to rate and comment on this recipe Kash!
Brant says
Can this sauce be canned in a water bath to make shelf stable?
Mellissa Sevigny says
Yes, it can be done, but be sure to follow all of the recommended safety steps for canned tomato sauce. Typically if you aren’t pressure canning it needs a high acid content to be safe, so you may need to add more lemon juice or vinegar. Pressure canning would be my go to for this.
Harriet says
Thank you so much for this recipe.
I just have a question if you don’t mind. I’m new to keto and I originally thought that meant zero carbs. However every recipe I search up has a small amount. What amount are you allowed to eat and it still be keto?
Mellissa Sevigny says
Typically to maintain ketosis the sweet spot is 20 grams of net carbs per day.
Katie says
Shockingly easy & delicious! As someone who is a scratch sauce maker, I never imagined I could get such a tasty sauce from a blender & dry spices. My only suggestion is to go easy on the vinegar and use it as a seasoning (like you would salt) – using just enough to make the sauce pop. Adding the full amount can make the sauce too acidic in my opinion. I definitely cook it off for a while when I use it – concentrating the flavor is key. Thank you for such a great recipe!
Mellissa Sevigny says
Thanks Katie, it’s true that the vinegar can go overboard and it’s definitely something I always measure, because even a little too much can affect the flavor for sure!
Hope says
Very easy, flavorful sauce! I simmered the spices and tomatoes before blending with evoo. Paired with the flavorful keto zucchini rollatini from this site, it was a great and filling low-carb dinner. I like that this made more than enough for a single use, so I can freeze for future keto meals.