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
Midge says
Just found your blog and I’m glad I did! I live way out in the country and a trip to the store is about an hour for me. I want to try this Marinara sauce but don’t have the “exact” ingredients in the recipe. I was wondering if I could use the heirloom tomatoes I have growing in the garden and if I could use apple cider vinegar instead of the red wine vinegar. I am anxious to try it!
Derek says
This recipe is almost perfect, but I feel that it requires some thickening. While scouring the Internet for how to do this, the best way I found to thicken it without adding anything was just to let it simmer all day, like some loveable old Italian mama. I simmered mine first on medium heat to get it going, then as the sauce heated up I slowly brought it down to the lowest setting on my stove’s burner, being sure to keep the sauce still just bubbling. I simmered mine for about 9 hours, and it was worth it. The sauce reduced and the flavors really married, so please try this if you have the time and foresight.
Lisa Peek says
This is delicious!! I also wanted a pasta sauce so I added mushrooms and Italian Sausage. And thickened it with parmesan. Soo good!!
Joel-Marie says
Thank you for sharing this recipe. Made it and LOVE everything about it. Easy and so delicious! This recipe is a keeper!
Julie says
Where do you find no sugar peeled tomato?
Mellissa Sevigny says
Almost all brands have no sugar added but there are a few that add sugar so just read the list of ingredients and make sure no sugar is added to your brand and you’re good to go.
Azra Rizvi says
Hi, is there any substitute to red wine vinegar that can be used?
Thanks in advance
Mellissa Sevigny says
Lemon juice also works well!
Shannon says
Yes this comment is years after the fact. Yes, this sauce is THAT GOOD. This is a revelation. I’ve made it for pizza, for pasta for me family & (frozen) for my parents. I will never make another marinara sauce, carbs or no. THANK YOU for such an easy, delicious recipe.
Nicole says
I loved this sauce! I did simmer it on the stove and it was perfect. I was worried that the vinegar would make the sauce too tangy, but not at all. While you are shopping for the San Marzano tomatoes at Costco (which are the best), get some mild Italian sausage. I cut it up, fried it into meatballs and added it to the sauce. Keto friendly and amazing!
Ruthy L says
I made this last night to use on parmesan chick and OMG.. amazing. This is definitely a delicious and cost effective replacement for tomato sauces. The only issue I had was when I added the oil it remained separated. However for my parmesan chicken recipe it called for ‘Rao’s Tomato sauce’ simmered in 1/4c olive oil for 20 mins – so I decided to simmer the marinara sauced as is. This thickened the sauce and helped everything combine a bit better.
Mellissa Sevigny says
I always blend mine in the magic bullet and it emulsifies the oil perfectly – if you don’t want to cook it you can try that next time!
Carolyn says
This is amazing. I will make it often
Sue says
Great! Fast, easy and delicious!
Nena white says
Whats the serving size for this recipe? 1/2 cup?