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 dairy-free, paleo, and whole30-compliant!
½cupBeef or Vegetable Brothuse vegetable broth for vegan
28ozWhole, Peeled Tomatoes
1tablespoonParsley
1teaspoonOregano
1 teaspoonSea Salt+ more as needed (I usually add an additional ¼ tsp.)
1tablespoonRed Wine Vinegar
Basilfor 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.
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-friendlyif eaten in moderation and there is no added sugar.