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
Print
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
Britt says
This recipe is FANTASTIC!!! I only changed a couple of things based on personal preference. I used a can of diced tomatoes and crushed with a potato masher to leave it chunkier and i added a couple Tbsp of tomato paste to give it a thicker consistency.
Thank you for this great recipe that is QUICK and EASY!
Trisha says
I just stumbled across your blog a few days ago, and I have already several delicious things! I love how easy this marinara is.
My question for you is, where are you getting your numbers for the carb count? I made this last night, and my batch turned out to be about 4 cups of sauce, so quite a bit more than what I thought I was going to get. (Not that I mind, I’ll just freeze the leftovers) And when I entered the recipe in my carb counter, it spit out a higher number per serving- 5 net carbs. Still not bad, and much lower than anything I could buy in the store. I used a 28 oz can of San Marzano tomatoes, just as the recipe recommended. Should I have drained off the juiced maybe?
Either way, thanks for the delicious recipes! This sauce is going to be used in a tofu based baked ziti tonight, so I hope it turns out well!
Mellissa Sevigny says
Did you enter it into a program that calculates it for you, or did you get the info for each ingredient and then add it up yourself? I do the latter because I don’t think the programs that do it for you are accurate. When in doubt they round up (or down), and they also use averages of different brands, some which contain sugar and higher carbs so that the number is incorrect. Some brands of tomato (even San Marzano) add sugar which can also bump up the carbs – so definitely read your labels to be on the safe side! And if you added up the nutrition info with the brands you have in the house, then definitely use your own number.
Junith says
Ty both. For asking the question and answering it. I imported your recipe into MFP and I ended up with a 9 carb count for a 1/2 cup portion.
Katia says
I’ve been following your blog since deciding to go Keto a few weeks ago….. LOVE your recipes!! Made 2 batches of meatballs yesterday…. I’m surprised I was able to actually refridgerate them for future servings, so good!!
Mellissa Sevigny says
Thanks so much Katia! I love making huge batches of the meatballs and eating leftovers all week! I even freeze them sometimes! Glad you’re enjoying the recipes, and thanks again for taking the time to let me know!
Jessica says
Made this for the first time tonite & I love it!! Thanks for sharing simple,healthy recipes :)
Mellissa Sevigny says
You’re so welcome Jessica! Glad you enjoyed it, there are so many uses for it and I love that it can be whipped up so quickly!
Megan says
Made this a few days ago and love it!
Emily says
Thanks for posting this! I just made it to use on my meatballs, and it took no time at all to prep! The sauce tastes pretty darn good, and I froze half of it for low carb pizza later.
Mellissa Sevigny says
Thanks Emily, glad you liked it! Super easy right? Who knew?!?! :)
Crissy says
Thanks for posting this. I just love simple sauces. I made it yesterday with bacon wrapped meatballs, I microwaved it for a couple of minutes to warm it up. Thanks for helping me stay under 20 grams :)
Mellissa Sevigny says
You’re so welcome Crissy! I know it’s not the same as someone’s Italian grandmother’s special Sunday sauce, but it’s great for keto and nice that it can be made so quickly! Glad you enjoyed it and thanks for letting me know!
Kim says
You can also microwave chiles instead of boiling on the stove
Jan says
I’m definitely going to make this – perfect to freeze in individual sized portions. Thanks, Melissa!
shannon says
Mellissa, i love this! You’re so right: storebought sauces are filled with random things, and the good ones? pfffft: easier to make it (like you did) and way cheaper, also. You’re so right, and i’ll second your sentiment about using the San Marzanos as opposed to other canned tomatoes: makes a HUGE difference both texturally and in the flavor. I notice it in soups as well. If i can’t find the san marzanos, i sometimes like to use Muir Glen Organic’s tomatoes; they’re a pretty decent stand-in.
Maria says
A ‘no cook’ marinara sauce? You’re talking my language! Thank you!!! I’ll have to make this, and have the guy across the hall from me taste it. He’s Italian, and last month he and his girl invited me over for a spaghetti dinner. He literally makes his own sauce (I saw it on the stove, simmering, and sending this insanely beautiful aroma all over the place, while it simmered for hours). It was the best I’ve ever tasted. I’m betting this will give him a run for his money, since he also used San Marzano tomatoes :). He’ll give me the recipe, if I give him an authentic Mexican enchilada sauce ::sigh:: You wouldn’t happen to have one handy, would you? You rock! Thank you. Thank you. Have I thanked you yet? Well, just in case: Thank you. Muchas gracias.
Mellissa Sevigny says
Well I don’t know if it can compete with your neighbor’s sauce, but it’s really not meant to! It IS however the perfect fast marinara that won’t break the carb bank! My long simmering one with garlic and onions has about 12g per serving so it’s a real no no on keto unfortunately! If you find a great authentic Mexican enchilada sauce let me know, I’m always on the lookout! :)
Nia says
This looks great for all the tomatoes coming in now. You’re right that a lot of store marinaras contain sugar. We now only buy store brand pizza sauce and use it for marinara, when we don’t make it fresh, since our store brand does not contain sugar. You have to read labels, but it seems you can find a pizza sauce without sugar in it.
Kim says
https://snapguide.com/guides/make-authentic-enchilada-sauce/
This looks really authentic and good!
Bruce says
How many onions are you using? An entire cup of chopped onion only contains 15g of total carbs.
The majority of carbs are coming from the tomatoes…. I think.
Bruce says
In fact, 24oz of chopped tomatoes have 51 carbs…