I've been making this sauce for years because it's so easy and adds an amazing flavor to any dishes, not just pasta! I like to serve mine with meatballs and vegetable pasta alternatives like zucchini noodles.
Just like this Baked Feta Pasta Sauce, it's so versatile, plus it's also dairy-free! If you're planning to use it as pasta sauce, simply heat up and serve with your favorite low-carb pasta options such as zucchini noodles, palmini noodles, or shirataki noodles.
This sauce can also be used as a base for casseroles, meatballs and you can even use it to make bolognese-style dishes or keto lasagna. It works well on pizza because you can use it just like you would Marinara Sauce, or simply bake with some chicken.
Finally, this sugar-free tomato sauce is great for meal prep and batch cooking. It's easy to portion it up and freeze it so you've got a tasty sauce ready for future meals.
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Serving size about 1/2 cup, 120 ml/ 4 fl oz
Allergy information for Tomato & Celery Pasta Sauce
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, about 1/2 cup, 120 ml/ 4 fl oz)
Net carbs3.1 grams
Calories from carbs 16%, protein 5%, fat 79%
Total carbs5.2 gramsFiber2.1 gramsSugars3.2 gramsSaturated fat1 gramsSodium327 mg(14% RDA)Magnesium12 mg(3% RDA)Potassium242 mg(12% EMR)
Ingredients (makes about 4 cups, 960 ml)
- 450 g canned peeled tomatoes (1 lb)
- 4 large celery stalks, sliced (300 g/ 10.6 oz)
- 1 large brown onion, diced (150 g/ 5.3 oz)
- 4 cloves garlic, sliced
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 1 tsp sea salt
- 1/2 tsp black pepper
- Optional: 1 tbsp Worcestershire sauce
- Dice the onion. Slice the celery stalks and garlic. Pour the olive oil in a saucepan and add onion. Fry for 3 to 5 minutes, until lightly browned and fragrant. You can fry it longer for more caramelized flavor. Add garlic and cook for another 30 seconds.
- Finally add celery, tomatoes, salt and pepper. Optionally add 1 tablespoon of Worcestershire sauce. Cover with a lid and reduce the heat to low-medium. Simmer until the celery is tender, for 20 to 30 minutes.
- Remove the lid and give it a good stir. Set aside to cool down a little before using an immersion blender and processing until smooth.
- Let it cool down completely before pouring in saleable jars. Store in the fridge in sealed jars for up to a week. For longer storage, transfer to an ice tray or small freezer-friendly containers and freeze for up to 6 months. When ready to use, just pop out a few cubes.
- Serve with zucchini noodles, palmini noodles or shirataki noodles and protein options of choice (chicken or any meatballs work best).
Ingredient nutritional breakdown (per serving, about 1/2 cup, 120 ml/ 4 fl oz)
|Onion, brown (yellow), raw|
|1.2 g||0.2 g||0 g||7 kcal|
|0.5 g||0.1 g||0 g||2 kcal|
|Celery stalk, fresh|
|0.5 g||0.3 g||0.1 g||6 kcal|
|Olive oil, extra virgin|
|0 g||0 g||6.8 g||60 kcal|
|Tomatoes, canned (unsweetened)|
|0.9 g||0.4 g||0.1 g||9 kcal|
|Salt, sea salt|
|0 g||0 g||0 g||0 kcal|
|Pepper, black, spices|
|0.1 g||0 g||0 g||0 kcal|
|Total per serving, about 1/2 cup, 120 ml/ 4 fl oz|
|3.1 g||1 g||7 g||84 kcal|
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