A rich, aromatic 30-minute keto-friendly marinara sauce with robust Italian flavor from simple pantry staples. Crushed tomatoes, tomato paste, and a generous handful of dried herbs simmer into a sauce that is ready for zucchini noodles, dipping, and everything in between. It is 3.9 g net carbs per serving and freezer-friendly.
There’s something incredibly satisfying about a pot of rich, aromatic marinara sauce simmering on the stove. While store-bought sauces are convenient, they’re often loaded with hidden sugars and preservatives. That’s why I’m obsessed with making my own! This keto-friendly marinara is a game-changer—it’s packed with robust Italian flavor, uses simple pantry staples, and comes together in about 30 minutes. It’s my go-to for everything from zucchini noodle bolognese to a simple dipping sauce, proving that healthy eating never has to be boring.
Ingredients
• 1 28-ounce / 794g (28 oz) can crushed tomatoes
• 1 6-ounce / 170g (6 oz) can tomato paste
• 5 cloves garlic, minced
• 1½ teaspoons / 7.5 ml (0.3 fl oz) dried basil
• 1 teaspoon / 5 ml (0.2 fl oz) sea salt
• 1 teaspoon / 5 ml (0.2 fl oz) dried oregano leaves
• 1 teaspoon / 5 ml (0.2 fl oz) dried parsley
• ½ teaspoon / 2.5 ml (0.1 fl oz) garlic powder
• ½ teaspoon / 2.5 ml (0.1 fl oz) onion powder
• ¼ teaspoon / 1.25 ml (0 fl oz) red pepper flakes
Instructions
1. Directions
2. Combine all in a large saucepan or Dutch oven.
3. Stir everything together until the tomato paste is fully incorporated and the spices are evenly distributed.
4. Bring the sauce to a simmer over medium-low heat. Continue to simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Nutritional Information
• MAKES: 4 cups (960 ml) (¼ cup per serving)
• CALORIES: 22
• FAT: 0.2g
• PROTEIN: 1.1g
• TOTAL CARBS: 5.1g (0.18 oz)
• FIBER: 1.2g
• NET CARBS: 3.9g (0.14 oz)
Pro Tips
• For a deeper flavor, sauté the minced garlic in a tablespoon of olive oil for one minute until fragrant before adding the remaining .
• Use an immersion blender to pulse the sauce a few times at the end of cooking for a smoother, less chunky consistency.
• Freeze leftover sauce in ice cube trays. Once frozen, transfer the cubes to a freezer bag for perfectly portioned sauce that thaws in minutes.
• Stir in fresh basil or a splash of red wine vinegar at the end of cooking to brighten up the flavors.
FAQ
Q: How many carbs are in this keto marinara sauce
A: This marinara sauce is very low in carbs, making it perfect for a keto diet. Each ¼ cup serving contains only 3.9 grams (0.14 oz) of net carbs.
Q: Can I make this marinara sauce smoother
A: Yes, for a smoother, less chunky consistency, you can use an immersion blender to pulse the sauce a few times after it has finished simmering.
Q: What is the best way to store leftover sauce
A: The best way to store leftovers is by freezing them in ice cube trays. Once frozen, transfer the cubes to a freezer bag for perfectly portioned sauce that you can thaw quickly.
Q: How can I add more flavor to this sauce
A: For a deeper flavor, sauté the minced garlic in olive oil before adding the other ingredients. You can also stir in fresh basil or a splash of red wine vinegar at the end of cooking to brighten the taste.
Pro Tips
- Sauté the minced garlic in a tablespoon of olive oil for one minute until fragrant before adding the remaining ingredients — it takes the raw garlic edge off and deepens the whole sauce.
- Pulse the finished sauce a few times with an immersion blender if you prefer a smoother, less chunky consistency — leave it as-is for a rustic texture.
- Simmer for the full 30 minutes, stirring occasionally; the wait is what lets the tomato paste mellow and the dried herbs rehydrate into the sauce.
- Brighten the finished sauce with fresh basil or a splash of red wine vinegar stirred in at the end of cooking.
- Freeze leftovers in ice cube trays, then transfer the cubes to a freezer bag for perfectly portioned sauce that thaws in minutes.
Frequently Asked Questions
How do I store leftover marinara sauce?
Freeze it in ice cube trays, then pop the frozen cubes into a freezer bag for perfectly portioned sauce that thaws in minutes. It is also fine refrigerated in an airtight container for several days.
Is this marinara sauce keto?
Per ¼-cup serving it has 5.1 g total carbs with 1.2 g fiber, about 3.9 g net carbs. Pair it with zucchini noodles or use it as a dipping sauce to stay low-carb.
Can I use fresh garlic instead of garlic powder?
Yes — the recipe already includes minced fresh garlic; the garlic powder simply rounds out the flavor. If using only fresh garlic, add an extra clove and sauté it briefly first.
Why does my marinara taste sharp or raw?
It likely did not simmer long enough. Give it the full 30 minutes so the tomato paste mellows, and finish with a splash of red wine vinegar or fresh basil to balance the flavor.
Recipe card below.
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Ingredients
Method
- Directions
- Combine all in a large saucepan or Dutch oven.
- Stir everything together until the tomato paste is fully incorporated and the spices are evenly distributed.
- Bring the sauce to a simmer over medium-low heat.
- Continue to simmer for at least 30 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
- Freeze leftover sauce in ice cube trays.
- Once frozen, transfer the cubes to a freezer bag for perfectly portioned sauce that thaws in minutes.
- Stir in fresh basil or a splash of red wine vinegar at the end of cooking to brighten up the flavors.
