AuthorrestingketofaceCategory, DifficultyIntermediate

Keto is super sustainable but it gets really expensive really fast if you spend money on premade products. One of the most expensive items out there is pasta sauce! You would be amazed at how much pasta sauce without sugar and fillers costs. This recipe only uses a few simple and cheap ingredients to create an extremely flavorful marinara.

Variations

You can follow this recipe exactly, but it's way more fun to make it your own! Some variations include adding jalepeños, olives, basil, mushrooms, bacon, or even zucchini into the sauce. This is really just a basic low carb marinara and you can add different ingredients here and there to flavor it to your liking. You can totally add meat to this sauce, too, and if you want to do so, I recommend adding it in after your sauce is complete (that way the wine sauce can cook off some of the alcohol.

Low carb pasta alternatives

You're probably already aware that traditional pasta is a no-go on a keto diet; even more lax low carb dieters avoid pasta because it's just too carby to justify and work into macros. There are lots of great alternatives to pasta, though. Here are some of my faves:

  • Zucchini noodles
  • Shredded cabbage
  • Edamame pasta
  • Black bean pasta
  • Green bean pasta
  • Great Low Carb company fettuccini

You can totally simmer this sauce down to be HELLA THIC and use it for pizza sauce, too. Just make sure to uncover it when you do this so the moisture has a way to leave the pot.

If you try this low carb marinara sauce, let me know in the comments! 

Yields12 Servings
Prep Time5 minsCook Time2 hrsTotal Time2 hrs 5 mins

Ingredients Needed
 28 oz Can whole peeled tomatoes
 6 oz Tomato paste
 ½ Red onion
 36 Garlic cloves
 ¼ cup Salted butter
 ½ cup Dry white wine
 4 Sprigs fresh rosemary
 2 tbsp Olive oil
Tools Needed
 Immersion blender
 Large oven safe pot
 Large saucepan

1

Heat oven to 350 degrees F. Pour your peeled tomatoes into an oven-safe sauce pot (I prefer enameled cast iron).

2

Chop 1/2 onion into chunks (we're going to blend it later, so no need for finesse here) and garlic into slices. Place on top of tomatoes in pot. Top with sprigs of rosemary, if available. Bake these ingredients for 45 mins.

3

About 10 mins before the pot is done in the oven, heat up a large skillet on the stove at med-high heat. Add butter to the pan and stir every minute or so until brown (about 5 mins) but not burnt. Once brown, add can of tomato paste to pan and cook down 3-5 mins.

4

Remove pot from the oven. Brush rosemary leaves into the pot, discard the stems, and blend. I like to use an immersion blender so I can leave some chunks of tomato in the sauce (for a more rustic feel) but you can just use a regular blender if you don't have one of those. Set aside.

5

Add 1/2 cup white wine to garlic/tomato paste on the stovetop. You'll want to immediately cover it with a lid, since it'll probably start to pop. Reduce the heat after about a minute and uncover. Season with salt, pepper, and any other favorites. I like moringa and oregano. Simmer 5 mins.

6

Carefully add in your baked tomato mixture to the saucepan on the stove. Mix well and continue to salt/pepper to taste. Optional: Cover with a lid and simmer an additional 20 mins.

7

When ready to serve, stir in olive oil and top with more freshly cracked black pepper. Enjoy!

Ingredients

Ingredients Needed
 28 oz Can whole peeled tomatoes
 6 oz Tomato paste
 ½ Red onion
 36 Garlic cloves
 ¼ cup Salted butter
 ½ cup Dry white wine
 4 Sprigs fresh rosemary
 2 tbsp Olive oil
Tools Needed
 Immersion blender
 Large oven safe pot
 Large saucepan

Directions

1

Heat oven to 350 degrees F. Pour your peeled tomatoes into an oven-safe sauce pot (I prefer enameled cast iron).

2

Chop 1/2 onion into chunks (we're going to blend it later, so no need for finesse here) and garlic into slices. Place on top of tomatoes in pot. Top with sprigs of rosemary, if available. Bake these ingredients for 45 mins.

3

About 10 mins before the pot is done in the oven, heat up a large skillet on the stove at med-high heat. Add butter to the pan and stir every minute or so until brown (about 5 mins) but not burnt. Once brown, add can of tomato paste to pan and cook down 3-5 mins.

4

Remove pot from the oven. Brush rosemary leaves into the pot, discard the stems, and blend. I like to use an immersion blender so I can leave some chunks of tomato in the sauce (for a more rustic feel) but you can just use a regular blender if you don't have one of those. Set aside.

5

Add 1/2 cup white wine to garlic/tomato paste on the stovetop. You'll want to immediately cover it with a lid, since it'll probably start to pop. Reduce the heat after about a minute and uncover. Season with salt, pepper, and any other favorites. I like moringa and oregano. Simmer 5 mins.

6

Carefully add in your baked tomato mixture to the saucepan on the stove. Mix well and continue to salt/pepper to taste. Optional: Cover with a lid and simmer an additional 20 mins.

7

When ready to serve, stir in olive oil and top with more freshly cracked black pepper. Enjoy!

Low Carb Homemade Marinara Sauce