Quick Homemade Marinara Sauce – Keto and Low Carb

If you like Italian food, but don’t want to overindulge in carbs, try this sauce! Packed with plenty of flavor, this sauce is so versatile, it pairs perfectly with homemade mozzarella sticks (see my recipe here ), pizza bites, keto breadsticks, shirataki noodles or zoodles.  It’s unbelievably quick and simple to make, you can double or triple the batch to make extra for freezing.

Ingredients

1 28 oz can organic crushed tomatoes (no salt added/3 net carbs per 1/4 cup serving)

2 tablespoons fresh organic basil, chopped

1 clove fresh garlic, minced

1 tablespoon extra virgin olive oil

1/2 teaspoon swerve granular (or erythritol)

Pinch of salt and fresh ground pepper

1 tablespoon white wine (I use Pinot Grigio)

*Optional: dash of red pepper flakes

Preparation

Heat a small saucepan and add olive oil.  Sauté garlic for about 30 seconds (do not brown it will become bitter).  Add in the wine and stir, allow to reduce until most of the wine has evaporated.

Add in the tomato puree, salt, pepper, swerve and basil.  Simmer on medium low for 15-20 minutes, stirring every 5 minutes or so.

Serve on the side my homemade breadsticks..

Or my fried mozzarella sticks…

Or use in my Chicken Parmesan…

Serving Size: 1/4 cup

Macros: Fat 2 grams – Protein 1 gram – Carbs (net) 3 grams

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Quick Homemade Marinara Sauce - Keto and Low Carb

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

If you like Italian food, but don’t want to overindulge in carbs, try this sauce! Packed with plenty of flavor, this sauce is so versatile, it pairs perfectly with homemade mozzarella sticks (see my recipe here ), pizza bites, keto breadsticks, shirataki noodles or zoodles. It’s unbelievably quick and simple to make, you can double or triple the batch to make extra for freezing.

Course: Condiment, sauce

Servings: 10

Keto Cooking Christian: Keto Cooking Christian

Ingredients

• 1 28 oz can organic crushed tomatoes (no salt added/3 net carbs per 1/4 cup serving)
• 2 tablespoons fresh organic basil, chopped
• 1 clove fresh garlic, minced
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon swerve granular (or erythritol)
• Pinch of salt and fresh ground pepper
• 1 tablespoon white wine (I use Pinot Grigio)
• *Optional: dash of red pepper flakes

Preparation

1. Heat a small saucepan and add olive oil. Sauté garlic for about 30 seconds (do not brown it will become bitter). Add in the wine and stir, allow to reduce until most of the wine has evaporated.

2. Add in the tomato puree, salt, pepper, swerve and basil. 

3. Simmer on medium low for 15-20 minutes, stirring every 5 minutes or so.

Recipe Notes

Serving Size: 1/4 cup

Macros: Fat 2 grams – Protein 1 gram – Carbs (net) 3 grams