Low Carb Marinara Recipe
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This thick, rich Low Carb Marinara recipe is easier to make than you think.
Use it as a dip, topping or pizza sauce. The secret ingredient keeps this sauce low carb without sacrificing flavor.
🥘Ingredients
- 2 tbsp olive oil
Fat is absolutely necessary to make a great marinara sauce. And, it’s a vital part of the Keto Diet and Low Carb Lifestyle.
If you need any help with understanding why it’s needed, there’s an excellent post right here to help.
- 1 tsp garlic dried or 1 tbsp fresh minced
I used a lot of dried herbs in cooking because they are so readily available and shelf stable. You can exchange any dired herb or spice for fresh if you like.
- 2 tsp onion flakes
I keep green onions on hand and use them like crazy, but regular onions are higher in carbohydrates and I have trouble using them up unless I have specifically planned to use them.
I keep these dried onions around most of the time. Plus, they are great in dips and a lifesaver when making low carb meatballs.
- 1 tsp basil *dried or 2 tsp fresh minced
- 1 tsp oregano * dried or 2 tsp fresh minced
- 24 oz Tomatoes pureed
I use chopped canned tomatoes instead of tomato sauce because it’s been so hard to find sauces without added sugar. If you have sugar free tomato sauce on had, by all means use that and skip the first step in the instructions.
- 2-3 tbsp Allulose or sweetener of choice to taste
Don’t skip the sweetener. It makes the sauce delicious and is needed to balance the acid of the tomatoes.
Don’t worry about adding more either…allulose doesn’t cause an insulin response in humans.
- 2 tsp Tomato Bullion
This is the secret ingredient. Tomato bullion is low in carbs and BIG on taste. It’s the reason this recipe doesn’t contain extra salt…so if you skip this ingredient, you’ll need to add some.
The bouillon also the reason my low carb marinara recipe doesn’t need to be simmered for hours and doesn’t need high carb tomato paste.
It’s not super available in every grocery store and if it is, you’ll probably find it in the Mexican aisle.
You can also find it right here and I really recommend buying a large container because it’s a great way to get strong tomato flavor without upping your carb intake.
- 1 tsp Pepper
- 2 tbsp Red Wine Vinegar
Other types of vinegar, like apple cider vinegar will work too, but red wine is best.
- 2 tbsp Parmesan *optional grated
I use the kind in the green can for this. Save the fancy, fresh Parm for garnish.
👨🏻🍳How to make the marinara:
- Puree the tomatoes in a blender.
- Add everything to a sauce pan but the basil and Parmesan if using. Bring to a simmer and stir occasionally for 10-15 minutes. Taste and adjust if needed.
The basil should be added once the heat is off whether you are using fresh or dried herbs. If you add it sooner, it makes the basil bitter and lose it’s oomph.
- Turn off heat and add basil and Parmesan.
Serve or cool and store in an airtight jar in the fridge for up to a week. Freeze or do a canning bath if keeping longer.
Canning food is not as difficult as you might think. It does take a little work upfront but I have found it to be a lot of fun when I get the kid involved.
You can find expert canning instructions here. (Follow their directions exactly to make sure you are doing it safely).
📋Tips and FAQ’S:
Can I make this recipe ahead of time?
YES! It’s better the next day too! Keep it in the fridge for up to a week.
Does this recipe freeze well?
This is a great option if you have the space and are not into water bath canning.
When I lived alone, I would make marinara and freeze it in single servings in small freezer bags. Lay them flat to maximize your freezer space and thaw when you’re ready.
Frozen sauce is best when used within two months but it keeps for a year or longer if you get all of the air out the bag.
Can I double the recipe?
Of course. There are no special instructions for doubling or tripling this recipe. Just taste it to make sure you are happy with the flavors.
Some people prefer sweeter sauces than others. Don’t be afraid to experiment and make it your own.
What goes good with this sauce?
That’s it for the Low Carb Marinara Sauce!
It’s really easy to make and I hope that you get some of the Tomato Bullion to give it that “special” deep, rich flavor that most of us are looking for in marinara.
You just can’t get that and keep the carbs reasonable without it…or at least I can’t.
As always, I hope you love this recipe and drop me a note in the comments with any questions or additions that you want to share.
Cheers friends!
Brandy
More Low Carb Recipes to Love:
- Keto Almond Butter Cookies
- Low Carb Green Apple Crumble
- 11 Easy Keto Ice Cream Flavors for your Ice Cream Maker
Easy Low Carb Marinara Sauce Recipe
Equipment
Ingredients
- 2 tbsp olive oil
- 1 tsp garlic dried or 1 tbsp fresh minced
- 2 tsp onion flakes
- 1 tsp basil *dried or 2 tsp fresh minced
- 1 tsp oregano * dried or 2 tsp fresh minced
- 24 oz Tomatoes pureed
- 2-3 tbsp Allulose or sweetener of choice to taste
- 2 tsp Tomato Bullion
- 1 tsp Pepper
- 2 tbsp Red Wine Vinegar
- 2 tbsp Parmesan *optional grated
Instructions
- Puree the tomatoes in a blender.
- Add everything to a sauce pan but the basil and Parmesan if using. Bring to a simmer and stir occasionally for 10-15 minutes. Taste and adjust if needed.
- Turn off heat and add basil and Parmesan. Serve or cool and store in an airtight jar in the fridge for up to a week. Freeze or do a canning bath if keeping longer.
Notes
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Nutrition
The nutritional information for the low carb marinara is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
