You'll say goodbye to store-bought marinara forever after you try this low-carb marinara sauce! It's super fast and easy to make, loaded with flavor, healthy, and cost-effective. Plus, it's also dairy-free, vegan, 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 keto flatbread, zucchini noodles, or used to make some killer stuffed peppers!
🍅 The tomatoes
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.
💭 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.
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 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.
It can be stored in an airtight container in the fridge up to 4 days or frozen up to 6 months.
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.
🔪 Easy instructions
Heat some oil over medium heat. Once hot, add a chopped onion and cook for 3 to 5 minutes, or until the onion is transluscent.
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.
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, 15 to 20 minutes, or until thickened.
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 Tbsp of Keto Sweetener.
For 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!
Looking for more recipes?
I think you'll love this Keto Meat Sauce & Homemade Salsa Recipe!
If you've tried this Low-Carb Marinara or any other recipe on the blog, please let me know in the comments below.
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📖 Recipe
Low-Carb Marinara {Paleo & Whole30)
Ingredients
- 2 Tbsp Oil avocado, coconut, or olive oil
- 1 large Onion diced
- 4 cloves Garlic minced
- 1/2 cup Beef Broth
- 28 oz Whole, Peeled Tomatoes
- 1 Tbsp Parsley
- 1 tsp Oregano
- 1 tsp Sea Salt + more as needed (I usually add an additional 1/4 tsp.)
- 1 Tbsp 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.
Notes
- If you prefer a little sweetness to your sauce, you can add 1 Tbsp 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.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Did you make this recipe? Let me know!