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
Bekah Godt says
I have been doing it all wrong. Trying to search for a marinara low in carbs. This sauce is super easy and so flavorful. I actually did an eye roll in the back of my head. Thanks so much. This is pure and beautiful. I can’t now eat meat sauce again ?
Mellissa Sevigny says
Thanks so much Bekah!
Alan M. says
GREAT RECIPE!
I made a batch of this sauce, pretty much following your ingredients as stated. Came out excellent and VERY flavorful. I found the “Cento” brand tomatoes at my local Sprouts market. They are very sweet right out of the can. I am always amazed at why food companies see the need to add sugar and other stuff to something that is already very sweet…
Anyway, I combined your sauce with the Lasagna Meatball recipe, and all I can say is, WOW! It came out soooo good. Love it!
I’ve been doing the keto diet for a week or so now, and feel GREAT. Who would think you can eat foods like this, and be healthy? For me, eliminating the carb-loaded foods has been very easy, thanks to recipes like yours. THANK YOU!
Kaity says
This sauce was just okay for me. My canned tomatoes had no sugar added and the net carb count was about 29, so there is no way this recipe is 3 net Carbs per serving, especially after adding in the carbs from all the spices :( I also agree with the comment about the vinegar- it was way too tangy. I had to add about a teaspoon of erythritol and a pinch of baking soda to counteract it. I didn’t see the comment about draining some of the juice, so it was really water-y. I had to reduce it over the stovetop. I appreciate the recipe and eventually it tasted good, but I am disappointed to learn the true carb counts.
Mellissa Sevigny says
Not sure why your carbs were so high for a can of whole tomatoes – I use Cento brand San Marzano whole peeled tomatoes and it’s 3g per serving. There is far less than 1g additional carbs per serving from the herbs and spices, also it is increased in volume by the olive oil which adds no carbs. I’m confident in my numbers, but that’s based on the brand I used and I can’t speak to what the carb count is in the brand of your tomatoes. You are absolutely increasing the carbs per serving if you simmer it down to thicken it by the way.
Leslie says
YUM! This has a great flavor and wonderful consistency for baking. Totally five stars, thank you!!
Lisa says
Just made this and it is going to be just fine for pizza (and I’m sure for other Italian related meals :) ). Just a few thoughts: I used a Braun immersion blender and it totally emulsified the sauce so that absolutely nothing was separated. I did simmer it for awhile so that all the seasonings and spices had time to marry. I didn’t find whole plum tomatoes (live in Norway) but did find whole cherry tomatoes which I am sure affected the recipe. Used all of the liquid from both cans and it is plenty thick enough after using the immersion blender and simmering it. I did 3 ts of mixed italian herbs as that is what I had on hand. Next time I am going to taste without the vinegar, as the acidity from the tomatoes and the vinegar was a little much for me. To counterbalance that, I added more salt, more red pepper flakes and a little cinnamon. For those that need a tiny bit of sweetness, you can always use Sukrin- it is a natural sugar not absorbed by the body so 0 carbs, 0 calories and no nasty aftertaste. Even my husband said this was a good sauce :)
Katie says
How long would this keep in the fridge??
I’d obviously use it the day I make it but I don’t think I’d use that much!
Mellissa Sevigny says
Up to a week in the fridge or you can freeze it for up to 6 months.
jim moss says
i count carbs not net carbs. can you give me that number ?
Alan M. says
Net carbs is the total carbs, less the fiber content (in grams). If you wanted the “total” carb content, you would add the number of grams of fiber BACK into the “net” carb value.
But remember, your body does not utilize the fiber as energy, therefore the “net” carb value is most important.
Beth says
I have found so many delicious recipes from this site! Thank you!
I got a fresh herb garden for Christmas & we are OVERRUN with Basil! I was hoping to make this with FRESH basil instead of dried, but am not sure how much I’d need. Any idea?
Thank you for your time & sharing your yummy recipes! =)
Mellissa Sevigny says
1 – 2 tablespoons chopped would work well Beth
Paco says
Giving this a try tonight. Do you drain the tomatoes or include their juices? Thanks!
Mellissa Sevigny says
I usually drain about half the juice out of the can!
Jamie says
I followed the recipe which says to include “any liquid” from the can. Now I see (deep in comments) that you drain half the liquid. I’ve made several other recipes of yours, with great results, but am disappointed with this watery sauce that I’m unsure how to salvage.
Mellissa Sevigny says
You can cook it down to thicken, but that may increase the carb count. If your sauce is very runny it’s possible that the brand of tomatoes you used contains more water than the Cento San Marzano that I used, which is packed full of tomatoes. I have updated the recipe to say 1/2 up of the liquid so that if there is more than that it will be discarded and not make for an overly watery sauce. Thanks for the feedback.
Gayle says
I do not have a blender, just a food processor and a regular two blade hand held electric mixer. Would this work with either? I am trying to keep down the number of kitchen appliances that I have to have, as I have a small kitchen.
Thanks!
Mellissa Sevigny says
Food processor would work Gayle!
Anika says
I rarely ever comment but i just made this and I found it delicious… way better than expected especially without real onions, garlic, peppers, mushrooms, etc… I followed the instructions with minimal detour. I did read the comments, so I added less EVOO, I think I did 3 tsp, and I added no red wine vinegar, I substituted with 2 tsp of white wine (all I had) and 1/2 cap of apple cider vinegar. I also added 1 tsp of braggs organic seasoning sprinkle and I pulsed it in my Dash Blender and no cooking and it was absolutely delicious!!!! i could have ate it just like that! I also saved the juice in the can- didn’t use it (people said it made it too runny) for another recipe where I need tomato juice. I am very pleased. Now I can make pizza with my cauliflower crust and my pizza stuffed mushrooms and spaghetti with zoodles. Thanks.