You'll say goodbye to store-bought marinara forever after you try this keto marinara sauce! It's super fast and easy to make, loaded with flavor, healthy, and cost-effective. Plus, it's also naturally gluten-free, dairy-free, paleo, and whole30-compliant!
While store-bought marinara sauce is convenient, it's usually loaded with sugar, soybean oil, fillers, and other undesirable ingredients.
And if you do find a good marinara sauce with high-quality ingredients and no added sugar, it's crazy expensive!
But I'm here to tell you that making your own is super easy and cost-effective.
It's perfect to whip up and put on top of flatbread, zucchini noodles, or used to make some killer stuffed peppers!
💭 Frequently asked questions
Although tomatoes are naturally a bit high in carbs, marinara can be keto-friendly if eaten in moderation and there is no added sugar. This low-carb marinara only has 3 net carbs per serving!
Many store-bought marinara sauces have added sugar and soybean oil - making them not paleo or whole30-compliant. So you need to read the labels carefully. Or you can make your own homemade marinara sauce which is super easy and cheaper than the store-bought variety.
Allow the sauce to cool, then blend in either a food processor or blender. After it's smooth, it can be returned to the pan and reheated.
No, you can use also use 28 oz. of diced tomatoes or crushed tomatoes. If you use diced tomatoes, they are harder to crush so you'll probably need to blend them. And crushed tomatoes are a bit higher in carbs, which is why I chose not to use them.
🍅 The tomatoes
The taste of this gluten-free keto marinara largely depends on the tomatoes you use. So be sure to use some that are of high quality!
I prefer to use San Marzano tomatoes (the brand doesn't matter) because they have such a great taste, however, you can use any tomatoes you prefer.
Ingredients
Here are the super-simple ingredients to make easy keto marinara sauce:
- Oil - avocado, coconut, or olive oil
- Diced Onion
- Minced Garlic
- Beef or Vegetable Broth
- Whole, Peeled Tomatoes
- Parsley
- Oregano
- Sea Salt
- Red Wine Vinegar
- Basil, for garnish
🔪 Easy instructions
Step #1: Saute an onion.
Heat some oil over medium heat. Once hot, add chopped onion and cook for 3 to 5 minutes, or until the onion is translucent.
Step #2: Add garlic, then deglaze the pan with beef broth.
Get some beef broth ready to go (you don't want the garlic to burn!), then add 4 cloves of garlic.
Cook for around 30 seconds, or until fragrant, then add the broth. Allow to bubble for 2 to 3 minutes.
Step #3: Stir in the tomatoes and seasonings. Simmer until thickened.
Stir in a 28-oz can of whole peeled tomatoes, parsley, oregano, and sea salt. Use a wooden spoon or potato masher to crush the tomatoes.
Bring to a simmer and simmer, uncovered, for 15 to 20 minutes, or until thickened.
Step #4: Stir in red wine vinegar and adjust seasonings.
Add some red wine vinegar, then taste and adjust salt and seasonings as needed.
And please don't skip the red wine vinegar! It adds a depth of flavor that you don't want to miss 😀
If you prefer a little sweetness to your sauce, feel free to add 1 tablespoon of Keto Sweetener.
For a smooth sauce, blend with an immersion blender.
If you don't have an immersion blender: Allow it to slightly cool, then process in a food processor or blend in a stand blender.
Garnish with basil and serve!
Storage instructions
- Fridge: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezer: Store in the freezer for up to 6 months. I recommend storing it in individualized portions so you can just use it as you need.
- Reheat: If frozen, allow to thaw. Then, heat on stovetop until heated through.
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📖 Recipe
Keto Marinara {Paleo & Whole30)
Ingredients
- 2 tablespoon Oil - avocado, coconut, or olive oil
- 1 large Onion - diced
- 4 cloves Garlic - minced
- ½ cup Beef or Vegetable Broth - use vegetable broth for vegan
- 28 oz Whole, Peeled Tomatoes
- 1 tablespoon Parsley
- 1 teaspoon Oregano
- 1 teaspoon Sea Salt - + more as needed (I usually add an additional ¼ tsp.)
- 1 tablespoon Red Wine Vinegar
- Basil - for garnish
Instructions
- In a medium, heavy-bottomed saucepan, add the oil and heat over medium heat.
- Once hot, add the onion and saute for 3 to 5 minutes, or until translucent.
- Get the broth ready to go, then add the garlic and cook until fragrant, around 30 seconds.
- Then, stir in the beef broth. Allow to bubble 2 - 3 minutes or until reduced by about half.
- Stir in the tomatoes, parsley, oregano, and sea salt. Mash with a wooden spoon or potato masher. Bring to a simmer and lightly simmer, uncovered, 15 - 20 minutes, or until thickened.
- Stir in the red wine vinegar. Then, taste and add additional salt and seasonings as needed.
- If you prefer a smooth sauce, blend with an immersion blender. If you don't have an immersion blender: Allow to slightly cool, then process in a food processor or blend in a stand blender.
- Garnish with basil and serve warm.
- The sauce can be stored covered in the refrigerator for up to 4 days or frozen up to 6 months.
Add Your Own Notes
Video
Notes
- If you prefer a little sweetness to your sauce, you can add 1 tablespoon of Low-Carb Sweetener.
- The taste of this low-carb marinara largely depends on the tomatoes you use. So be sure to use some that are of high quality! I prefer to use San Marzano tomatoes (the brand doesn't matter) because they have such a great taste, however, you can use any tomatoes you prefer.
- Please don't skip the red wine vinegar! It adds a depth of flavor you don't want to miss 😀
- Although tomatoes are naturally a bit high in carbs, marinara can be keto-friendly if eaten in moderation and there is no added sugar.
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Kay says
This would only be Vegan if you use vegetable broth. Super excited to make this!
Fran Frost says
Just made it last night and added meatballs. Very good! Would make again. Thx for sharing.
Cassidy Stauffer says
Thank you! I'm so happy you liked it 😀
Brenda says
I just made this and it is absolutely delicious! I did go with the vegan option and made it with vegetable broth. I couldn’t find the brand of tomatoes recommended, but did find another brand of whole Italian tomatoes (no salt added) at sprouts farmers market. I didn’t have oregano on hand and added some basil flakes instead. I chopped up the onions in a processor and left the sauce fairly chunky, but used at my immersion blender on it just a bit. The sauce looks just as fabulous as it tastes and I could eat it by the spoonful all by itself! I do not miss all that added salt at all! Definitely a thumbs up!
Cassidy Stauffer says
Thank you so much Brenda - I'm excited you liked it!!! And thanks for letting me know that your substitutions worked 🙂
XO,
Cassidy
Sunshine says
This recipe is labeled as vegan, but one of the ingredients is beef broth. I'm going to try it with veggie broth and hope for the best. I just didn't want you to get clobbered by an angry vegan.
Cassidy Stauffer says
Oh no, I forgot to add the vegan option!!! Thank you SO much for pointing this out to me, I'll fix it right away!!!
-Cassidy