Marinara sauce is one of the many low-carb ingredients I use on a regular basis. Several recipes in the KetoDiet App include this easy to make sauce and I'll also be using it in upcoming recipes on my blog. It's great as low-carb pizza topping, with zoodles or as a dip with home-made, grain-free Keto Breadsticks. It's easier than you think - just follow the video recipe below :-)
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Nutritional values (per ¼ cup, 60 g / 2.1 oz)
|of which Saturated||1.3||grams|
|Potassium & Magnesium||trace|
Macronutrient ratio: Calories from carbs (3%), protein (10%), fat (87%)
Ingredients (makes ~ 1 ¼ cup / 300 g / 10.5 oz)
- 1 cup cherry tomatoes or regular tomatoes, chopped (150 g / 5.3 oz)
- ½ - 1 cup fresh basil
- 2 cloves garlic
- 1 shallot or small white onion (30 g / 1.1 oz)
- ¼ cup tomato puree/paste, unsweetened (60 g / 2.1 oz)
- ¼ cup extra virgin olive oil (60 ml / 2 fl oz)
- ¼ tsp salt or more to taste (I like pink Himalayan)
- freshly ground black pepper
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Wash and drain the tomatoes and fresh basil. Peel the onion and garlic.
- Place most of the ingredients in a food processor and blend until smooth. You may need to dice the onion and mash the garlic before to make sure there are no large pieces left.
- If you prefer a chunky texture, leave some tomatoes and basil aside, dice and add to the smooth sauce. When done, place in an airtight container and store in the fridge for up to a week. To keep it fresh for longer, pour a thin layer of extra virgin olive oil on top and store for up to 2 weeks.
- Marinara sauce is perfect as topping on low-carb pizza!
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