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
Sean C. says
This sauce was superb. We made a batch for our low carb pizza and it was amazing. The following night my wife took the leftover and heated it on the stove with cream cheese to make a super tasty and low carb faux tomato bisque. Thank you so much.
Gloria Loria says
Two other people asked my question, but I never saw an answer. Do you use all the liquid in the tomato can or only the tomatoes? Thanks.
Mellissa Sevigny says
Depends on how thick you want your sauce to be Gloria!
Ana says
Best sos marinara ever!!!! love it!!!
Al Partridge says
I made this last night. It was amazing. Much better than store bought sauce!
Debbie H. says
This sauce is awesome! Easy and awesome! Try it, you won’t be disappointed!
Anna says
Yikes, is 1/4 cup of EVOO right? I just poured it in and mixed and mixed and there’s still just a layer of unmixed EVOO. Anybody else get that result? I feel like I should have used less than half of that amount. Did I do something wrong?
Pj says
Hi. I’m looking for something that would take the place of ketchup in a chipolte ketchup by William Sonoma. Would this work? Cup for cup?
Mellissa Sevigny says
I don’t think so – I do have a sugar free ketchup recipe in the condiment section of the recipes that would work though!
soccerdad says
Good recipe! I used neutchafel cream cheese (1/3rd less fat, only thing in the house), and it took a lot longer than 17 minutes for the crust to brown, maybe 25+ minutes. Otherwise, nice recipe. I also didn’t see anything about no carb marinara sauce, so i used Hunts spaghetti sauce which had 7 net carbs per serving, so there were a few carbs in mine. Had to eat pretty much with a fork, but it was good pizza! Thanks for the recipe.
marge says
If you have a little time you can heat up the olive oil to hot then pour the blenderized tomatoes in hot oil to sear…then add the seasonings..you don’t want to burn the garlic powder.
Or after the recipe is prepared put it under the broiler (or in very hot oven) for a few minutes. Does something nice to the tomatoes..I guess you’d call it caramelizing the natural sugars. Now, if that changes the keto effect I don’t know.
Connie says
you didn’t mention severing size for the 3 carbs. What equals the 3 carbs?
Mellissa Sevigny says
The serving size is 1/2 cup!
Bryce H says
I am in such a state of confusion. I have tried this recipe twice and no matter what I do it always has a strange bitter/gross after taste. The first time is strictly followed the recipe. The second I excluded the red wine vinegar and eyeballed the spices(more than likely adding extra) yet both times
Mellissa Sevigny says
There are a few things that could cause this – rancid olive oil, poor quality tomatoes, or old rancid spices – specifically onion and garlic powder which can go bad after awhile.