Easy Keto Marinara Sauce is perfect with your favorite low-carb pasta, on pizza, or in a casserole. You won’t go back to store-bought after trying this! Simmered to excellence, this low carb tomato sauce is a great way to add flavor. This easy marinara recipe preps in less than 5 minutes and is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
We love all sorts of Italian dishes at our house, and having a really great quality marinara sauce is a must. The entire family loves the flavor, and they don’t even care or realize it’s low-carb. They will eat it without complaint, and that leaves me pretty happy too.
I also love how versatile this low carb keto marinara sauce is. You can use it for so many different recipes, and it tastes delicious. Dipping these Keto Breadsticks into the sauce is one of our favorite sides for dinner.
How To Make Keto Marinara Sauce
This is one of the most simple low carb marinara sauce recipes ever. Mostly you add in the ingredients stir it every once in a while, and it does the work for you. Let’s take a look:
First Step: Add the tomatoes, onions, butter, salt, and pepper in a pot over low-medium heat. Stir to prevent sticking and let it simmer for one hour.
Second Step: After the hour is up, you can take the onions out of the pan. Either add them to another recipe or discard. Add any extra salt and pepper that you want as well as any sweetener that you like. You can add also add fresh basil to taste as well.
Expert Tip: That onion that was simmered in the sauce is delicious. I like to chop it up and use it in keto meatballs, a casserole, or an Italian meatloaf!
Butter in Marinara?
Yes! Using butter instead of extra virgin olive oil gives the sauce a slightly creamy note that is delicious. You may not believe it but I got the idea for this sauce from a Nicholas Sparks novel. One of the characters makes a similar sauce and ever since I read that book 10 years ago I've made this version of it.
Why Should I Make My Own Sauce?
There are several reasons to make your own keto marinara sauce at home. First of all, you will know every ingredient that goes into the sauce. There are no surprises, and you already know that it’s going to be good for you. Store-bought sauces can be FILLED with sugars, preservatives, and ingredients that just aren’t good for you especially on a keto diet.
Secondly, it’s a frugal way to save some money. You can very inexpensively make homemade marinara sauce and have so much more than what comes in a jar from the market. I get the appeal of buying it pre-made, but honestly, this comes together so FAST, and it’s mostly hands-off.
Does The Marinara Sauce Need Sweetener?
This is completely up to you whether or not you want to add sweetener. I recommend preparing the sauce and tasting it before deciding. Tomatoes are typically fairly sweet, so adding sweetener may make it too sweet for your tastes. Whatever you like is going to be the right answer.
Keto Marinara Sauce Variations
This is an easy recipe to customize to fit your taste buds. Here are a few ideas you might like to try out along the way.
- Garlic - Add 1-2 cloves of minced garlic to the sauce if you love garlic. Adding in roasted garlic is even better!
- Oregano - If you love oregano, you can add fresh or dried to the marinara sauce. Just add as much as you like to flavor it.
- Red Pepper Flakes - If you like a little bit of spice in your sauce, feel free to add a dash or two of crushed red pepper flakes. Don’t go overboard and make it too spicy, but just add a little bit.
- Italian Seasoning - You could add a teaspoon or so of your favorite Italian seasoning to enhance the flavors too.
How Long Does Homemade Marinara Last?
The homemade marinara sauce will last around 4-5 days if kept in the fridge. Let it cool down before putting it in the fridge. You should keep it in an airtight container or jar with a lid.
Another idea would be to make an extra-large batch or two and let it cool. Once cooled, pour the sauce into some freezer-safe ziplock bags. Don’t fill them to the top, just about ⅔ full to make room for the sauce to expand. Remove any excess air, lay flat, and put in the freezer. The low carb marinara sauce will last 3-4 months in the freezer. You can warm it up in a saucepan or in the microwave when ready to eat it.
Ways to Use Tomato Sauce
There are many ways to use low carb marinara sauce in your favorite keto recipes besides just pouring it over your favorite pasta sub or using as pizza sauce.
I use this in my Keto Pizza Casserole, on Low Carb Chicken Parm, and even as a base for tomato soup. You can use it in any recipe that calls for pasta sauce. For a vegetarian choice try it in my Eggplant Gratin or Cauliflower Parmesan. There is something about Italian food that equals comfort food to me.
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- 56 oz whole San Marzano tomatoes (2 large cans)
- 1 onion peeled and halved with the root end intact
- 4 oz butter
- salt & pepper to taste
- fresh basil optional, chopped
- sweetener optional, to taste
- Combine the tomatoes, onion, and butter in a large stockpot. Simmer one hour.
- Discard the onion (or save for another use). Add salt and pepper to taste. Add sweetener and basil, if desired.
Adeline Church says
Hello, could you recommend which type of onion you recommend?
Almost any type of onion works well. Vidalia are great but I've used regular yellow onions too.
Cathy Watts says
Can this recipe be water canned?
I'm not an expert on canning so I'm not entirely sure. I don't see why you couldn't can it as long as you know the proper technique.
Could fresh garden tomatoes be used
Sure, as long as they are ripe and flavorful. You may want to blanch and peel them first. Up to you. I leave the skins on in my fresh tomato soup.
Does this mean you need 2 - 56 oz cans? Or 56 ounce total. I have not found them yet to know how big the can is.
56 oz total. The double sized cans are 28 oz.
What do you do with The whole tomatoes? Do you take them out or crush them up in the sauce?
They break down a lot while cooking. You can break them up or puree the sauce further if you want.
Denise Brown says
Have you tried canning the sauce?
It freezes well but I have not canned it yet.
The taste is awesome. It’s light.; not thick. Reminds me of my Grandma’s sauce. While this is a good sign for a delicious sauce, it’s a bit soupy. I’m wondering the texture you had as a result of your sauce?
If you'd like it thicker you can drain some of the tomato juice from the canned tomatoes before adding those.
Such a delicious sauce, will definitely make again.
This marinara sauce was delicious!