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
Furluge says
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.
Furluge says
Oh yes and I also experimented with simmering the sauce vs. no heat and I agree the sauce is MUCH better when not heated.
Edwina says
There is a funnel for widen and narrow jars that may help your messiness when it comes to filling jars.
Jane says
Despite all the great reviews, I need to throw my 2 cents in. FANTASTIC!!! Absolutely delicious and so versatile! Thank you!
Ruby says
How do you make this with fresh tomatoes?
christian says
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.
Alex says
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-
DANNIELLE Owens says
This was easy to make and amazing taste. Used it for lasagna!
Holly says
I cannot get enough of this! It is delicious. How long would you recommend storing it in the fridge?
Mellissa Sevigny says
Up to a week should be fine.
LeeAnn says
I love this sauce although I amended the recipe a bit. Instead of powdered onion & garlic I use fresh. I also add a carrot and some celery. I sweat the fresh veggies first then blend them in with the tomatoes. Delicious. I freeze in single portions and serve over zucchini or spaghetti squash.
James says
Love it! Finally found a marinara sauce that has a rich tomato flavour. I added extra oregano garlic and basil.
Kay says
Delish! For those that don’t think it is thick enough, add a couple TBLS grated parm cheese (like Kraft) from the can. It works miracles.
Amanda says
Could you make extra and freeze this?
Mellissa Sevigny says
Yes!
Erin says
I was surprised at how tasty this sauce is, seemed to good to be true! I made skinny chicken parmesan with this sauce and it turned out amazing! Can’t wait to try it with homemade pizza!
Shadow McKnight says
This sauce is the best! I was searching for an easy sauce not necessarily a Keto recipe. I have done this twice now. The first time was for turkey meatballs and the second time as sauce for pizza. The 1st time I didn’t have red wine vinegar and while it wasn’t bad without it was even better with it. Also, I love letting this simmer on the stovetop for as long as possible! Thanks for a great recipe!