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
Kathy says
I made this last night, and just had it today with zucchini noodles. This is my first try with zucchini noodles, and frankly I was afraid I would end up spitting them out. They’re not bad, but this sauce made them taste better than any pasta I’ve ever had. I’m going to make up a big batch and freeze it up. Best sauce ever!
Mellissa Sevigny says
Thanks Kathy! I still use this sauce all the time and love how easy it is to make!!!
Ryan says
Hi,
I made this yesterday. As others have wondered about; should you just blend the tomatoes without the can liquid or with the liquid? I decided to just use the tomatoes without the liquid (pulled them out with a fork) and it still came out rather runny for my liking. So, in order to thicken it up a little bit, I added a 6oz can of tomato paste and simmered it for about 10 mins. That seems to get it closer to the thickness that you’d get from the jar sauce.
I’m also on the fence about the vinegar. I think it adds some “brightness” and, probably, is good from a discouraging bacteria perspective. However, if I hadn’t added the tomato paste, I think it would have been a touch too tangy for my liking. So, in the future, I think I’d cut the vinegar in half. Also, I only added half the oil. I think you could eliminate the oil and still have a delicious and, slightly, more healthier sauce. But, a couple of tablespoons shouldn’t be too big of a deal, plus it adds flavor.
Thanks for posting this recipe!
Mary says
Wow, Melissa – I was skeptical about this recipe – powdered garlic and onions? No long simmering time? You weren’t kidding about being able to drink it out of the container. Delicious and flavourful and my new go-to marinara sauce!
Melissa says
This sauce is outstanding! It whips up so fast and easy. Thank you so much for sharing this recipe!
Sara says
This sauce has definitely upped my pizza game! Very easy to make and I freeze it in ice cube trays. Each cube is approx. one ounce of sauce.
You make this look easy Mellissa! And I know that it’s anything, but that.
Thanks for sharing yourself, and your recipes, with us. We appreciate it very much!
Monica says
OMG!!..just found your website a few weeks ago. You have literally helped me change my way of eating overnite. I finally made this sauce and just like you said, I just want to drink it , it’s taste sooo good!! Lol. Thank you, thank you!! I also just made the meatballs and they taste amazing too!!
Mama Owl says
OH MY WORD! Why have I waited soooo long to make this! I just made this for dinner tonight and the family is like: “Okay… pizza sauce for tomorrow!” “No, tomato soup.” “No! Wait! Pizza Soup!” I cannot believe how EASY it was to make! Beats canned sauce to smithereens! This is definitely a keeper and one that will be used over and over again! THANK YOU! THANK YOU! THANK YOU!
Mama Owl says
Just wanted to say that this was wonderful as a soup base! There was more than we needed for the pizza sauce so I made what was left into pizza soup. My family licked the bottom of the bowl! And, it is slated for later in the week as tomato soup to have with grilled cheese! If you have not made this yet you are definitely missing out and depriving your family of yumminess! :)
Wendy says
Thank you for this recipe! I can’t wait to try it! One Q. though. Have you ever made it with the same size can of tomato puree? I’d like it better w/o the seeds.
dana says
Can I use fresh tomatoes rather than canned?
Janet says
This sauce is wonderful and so easy! Added more pepper to give it a little kick, We ate it as a dip for pork rinds! Thanks!