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Marinara sauce is one of the many low-carb ingredients I use on a regular basis. I always have a jar in the fridge and use it to dress my zucchini noodles, cauli-rice, fish, steak and even in soups and stews. This marinara is also perfect with eggs and quick skillet meals.
It works just like pizza sauce and you can use it on any low-carb pizza as topping, with zoodles or as a dip with homemade Keto Breadsticks.
This Italian sauce is a keto staple. Once you make your own pizza sauce, you will never go back to store bought!
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Hands-on Overall
Serving size about 1/4 cup, 60 ml
Nutritional values (per about 1/4 cup, 60 ml)
Net carbs2.6 grams
Protein0.7 grams
Fat10.9 grams
Calories112 kcal
Calories from carbs 9%, protein 2%, fat 89%
Total carbs3.5 gramsFiber0.9 gramsSugars1.6 gramsSaturated fat1.5 gramsSodium123 mg(5% RDA)Magnesium5 mg(1% RDA)Potassium153 mg(8% EMR)
Ingredients (makes about 1 1/4 cups/ 300 ml)
- 1 cup cherry tomatoes or regular tomatoes, chopped (150 g/ 5.3 oz)
- 1/2 to 1 cup fresh basil leaves
- 2 cloves garlic
- 1 shallot or small onion (30 g/ 1.1 oz)
- 4 tbsp tomato paste, unsweetened (60 g/ 2.1 oz)
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- sea salt and ground pepper, to taste
Instructions
- 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!
Ingredients
- 1 cup cherry tomatoes or regular tomatoes, chopped (150 g/ 5.3 oz)
- 1/2 to 1 cup fresh basil leaves
- 2 cloves garlic
- 1 shallot or small onion (30 g/ 1.1 oz)
- 4 tbsp tomato paste, unsweetened (60 g/ 2.1 oz)
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- sea salt and ground pepper, to taste
Instructions
- 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!
Nutrition (per serving, about 1/4 cup, 60 ml)
Calories112kcal
Net Carbs2.6g
Carbohydrates3.5g
Protein0.7g
Fat10.9g
Saturated Fat1.5g
Fiber0.9g
Sugar1.6g
Sodium123mg
Magnesium5mg
Potassium153mg
Detailed nutritional breakdown (per about 1/4 cup, 60 ml)
| Total per about 1/4 cup, 60 ml |
| 2.6 g | 0.7 g | 10.9 g | 112 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 0.5 g | 0.2 g | 0.1 g | 5 kcal |
| Basil, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Garlic, fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Shallot, fresh |
| 0.8 g | 0.2 g | 0 g | 4 kcal |
| Tomato purée (paste, unsweetened) |
| 0.8 g | 0.2 g | 0 g | 5 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 10.8 g | 95 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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