A quick and easy recipe for keto tomato sauce that’s full of flavor, not added sugar. You’ll love this keto marinara with low-carb meatballs, zoodles, or garlic breadsticks. If you need a quick keto pasta sauce, this is your recipe.
Quick and Easy Keto Tomato Sauce
Here’s a simple tomato sauce recipe that is as delicious as it is easy to make. It comes together in about 10 minutes and one saucepan. It’s so simple, the only chopping required is a few garlic cloves!
It’s the perfect keto tomato sauce to serve with zucchini noodles or spaghetti squash for a twist on low-carb pasta. It’s also great with these popular keto meatballs, and as a dipping sauce for these super cheesy keto garlic breadsticks. And, if you simmer it a little longer to thicken it up, it turns into the perfect sauce to use on keto pizza!
Are Tomatoes Keto?
Before we get started with this keto tomato sauce, let’s answer the question: are tomatoes keto-friendly? And the answer is yes! As with anything else, just pay attention to serving size.
Fresh tomatoes have four grams of carbs and two grams of sugar per half-cup serving, according to the United States Department of Agriculture (USDA). Jarred tomato sauce can vary in carb count, but an average brand has about 10 net carbs per 1/2 cup serving.
If you are looking to buy storebought tomato sauce, check out a sauce like Rao’s brand sauce, which only has about 4 grams carbs per serving.
Ingredients in Homemade Keto Tomato Sauce
This keto tomato sauce is as simple as it gets with just 5 essential ingredients.
- tomatoes – Crushed San Marzano tomatoes are great if you can find them, or choose your preferred brand
- olive oil – Extra virgin is great in this recipe.
- garlic – You’ll need 2-3 cloves.
- oregano – Fresh is great if you have, otherwise dried oregano is just fine
- a healthy pinch of salt
That’s the basics, but you can also add some optional ingredients if you like
- red pepper flakes – How much you add will depend on how hot your pepper flakes are, and how spicy you like your sauce
- basil — Adding fresh basil toward the end of cooking adds a lovely fresh flavor
- butter — Optional, adding a bit of butter to the sauce rounds out the flaco rand adds creaminess
How to Make Keto Tomato Sauce
This sauce really couldn’t be simpler to make.
To start, heat a good amount of extra virgin olive oil in a saucepan. To the oil, you’ll add 2-3 cloves of garlic, finely chopped. You want them finely chopped so that they’ll disappear into the sauce.
Then, you’ll add the tomatoes. I like either crushed or whole tomatoes for this recipe. The whole tomatoes break down into a nice, chunky sauce with the help of a potato masher. Or, you can give them a quick blitz with an immersion blender for the smoothest tomato sauce.
After that, flavor the sauce with a generous pink of salt and dash of oregano. Taste for seasoning, and add more salt as needed. Bring the sauce to a gentle simmer, and let it cook for a few minutes to develop the flavor. It will be ready after just 10 minutes. But, if you’re looking for a thicker sauce (for keto pizza, let’s say), you can let it simmer longer to reduce even more.
How to Store Keto Tomato Sauce
Leftover sauce can be stored in an airtight container in the fridge for several days.
If you like, go ahead and make a double batch of this tomato sauce and freeze some for another meal. To freeze the sauce, let the sauce cool, then transfer it into freezer containers or freezer bags. The sauce can be kept frozen for at least three months.
What to Serve with Keto Tomato Sauce
Try this tomato sauce with zucchini noodles or spaghetti squash for a perfectly low-carb pasta.
Keto marinara is perfect as a dipping sauce for these cheesy keto garlic breadsticks.
And, if you simmer it a little longer to thicken it up, it turns into the perfect sauce to use on keto pizza!
- 1 28-ounce can crushed red tomatoes
- 3 cloves of garlic, finely chopped
- 1/4 cup extra virgin olive oil
- 1/2 tsp oregano
- 1/2 teaspoon salt
- 1 tsp crushed red pepper flakes (optional)
- In a saucepan over medium heat, saute the garlic in the olive oil. Saute for a minute until the garlic is fragrant. Be careful not to let it burn. (If you are using red pepper, add it with the garlic.)
- Add the tomatoes, salt, and oregano to the saucepan. Let simmer for 5-10 minutes, allowing the sauce to thicken a little. Taste for seasoning, and add more salt if needed.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 108Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 186mgCarbohydrates: 6gFiber: 2gSugar: 4gProtein: 1g
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