This homemade keto-friendly marinara sauce is just the best!! It is hearty, can be made using canned or fresh tomatoes, and is so easy to make. Flavors of basil, garlic, and tomatoes are simmered to robust perfection. This recipe is also paleo, whole30-friendly, with no added sugars, and gluten-free so those with food sensitivities can also enjoy it, without having to worry.
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One of my favorite things to do is to make different types of sauces from scratch. They are great for a variety of foods and make any dish taste much better. If you love them as much as I do, then you certainly want to check out these flavorful and fresh Moroccan chermoula and cilantro chimichurri sauces (both keto and paleo-friendly). They are always great additions to most savory meals.
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Why This Recipe Works
- Easy:- incredibly easy to make with very few steps, this keto tomato sauce recipe can easily and quickly be put together.
- Healthy:- gluten-free, free from added sugars, vegan, paleo, whole30-friendly, and made with wholesome ingredients, this fresh paleo spaghetti sauce is better than any storebought sauce you could buy because it does not contain any artificial ingredients. As they say, homemade is indeed best!
- Convenient:- it can easily be made from scratch using canned or fresh tomatoes, making it absolutely convenient.
- So many uses:- use this tasty tomato sauce for your low carb and paleo pizzas, casseroles, pastas, meatloaf, meatballs or for other flavorful meals that call for tomato or spaghetti sauce. Not on a paleo or keto diet but still want to keep it healthy? Then this recipe is just the thing for you!!
Ingredients
You don't need much for this recipe! Just a handful of items from the local farmers' market or grocery store.
- Extra Virgin Olive oil - I like to use olive oil but any kind of neutral keto or low carb compliant oil such as avocado oil, is okay to use.
- Fresh Garlic cloves
- Tomatoes - San Marzano, Roma, and cherry tomatoes are the most common varieties that I use when making tomato sauce, but simply use any type of tomatoes you have in hand. If making this recipe using canned tomatoes, then use a keto and paleo-friendly brand such as San Marzan.
- Onion - I like to use an onion to lend some flavor to the sauce. Add it quartered to the simmering sauce then remove it once cooked. This means you do not have to worry about it increasing your net carb count and spoiling your keto diet.
- Fresh Basil - similar to the onion, add a large sprig of basil, which you can then remove later once the spaghetti sauce is cooked through. I also like to reserve a few leaves which I then finely slice into ribbons, and use as garnish.
- Oregano - If you can, use fresh oregano to deliver the best flavor, but the dried spice also works well.
- Red chilli pepper flakes.
- Half a cup of water.
- Salt.
How to make Keto and Paleo Marinara Sauce
Making your own homemade spaghetti sauce from scratch has never been easier. And as I mentioned the great thing is, you can use fresh or canned tomatoes!
Method 1: Using Canned Tomatoes
- Transfer the canned tomatoes to a bowl and crush using your hands, if whole. Do not worry about using your hands, think about all the wonderful dishes that we make using our hands, starting with pizza! I am however, not going to restrict you so just use a hand blender if you prefer to work this way or to have your sauce less chunky.
- Sliver the cloves of garlic, add the olive oil to a deep enough pan and stir in the garlic. Allow this to heat under moderate heat. You want the garlic to sizzle, and not necessarily brown as this could affect the taste of your low carb marinara. This will take about a minute.
- Stir in the tomatoes and water and allow to simmer. Next, add the sprig of basil, onion chunks, oregano, red chilli pepper flakes, salt and stir.
- Cook covered for 25 minutes under low heat, stirring from time to time. Use the back of a wooden spoon to press the tomatoes when cooking. Once cooked, remove the basil and onion and set aside in a bowl (do not throw this away, you can use them in other recipes such as in making soups). Check for salt and add some more, if you need to. You can tell it is cooked through when the oil separates from the tomato mass and floats on top of the sauce. Also, the cooked sauce will have an orange-red color and taste less tangy as the heat helps cut down the acidity.
- Thinly slice a few leaves of basil and sprinkle on top as garnish. Serve your marinara sauce with zoodles, use it as tomato sauce in recipes or simply eat it with some paleo or low carb bread.
Method 2: Using Fresh Tomatoes
- Start by peeling the tomatoes. To do this, boil some water in a pot then use a sharp knife to scar X-shaped cuts at the top of each tomato. Place the fresh tomatoes into the pot for about 60 seconds.
Meanwhile, separately fill a large bowl with ice-cold water. Use kitchen tongs to carefully remove the tomatoes from the pot and slide them into the bowl with the ice-cold water then peel the tomatoes. Next, transfer to a chopping board, allow them to slightly cool, peel and deseed them (the skin should now easily come off). Chop them into quarters.
Place the peeled tomatoes in a large bowl and crush with your hands. Next, allow a medium-sized saucepan or a non-metallic pot to heat under medium heat. Add the olive oil and slivered garlic.
Allow the garlic to sizzle for about a minute, then stir in the peeled and crushed fresh tomatoes, water, salt, red chili pepper flakes, oregano, onion, the basil sprig then stir. Reduce the heat to a low, cover, and cook covered for a further 25 minutes, stirring from time to time so the marinara sauce does not burn. I recommend covering as it helps the tomatoes to sweat, so they break down easily.
Add more salt if needed, garnish with some thinly sliced basil leaves and serve.
Useful Tips
- I do not recommend using a cast iron skillet or a metalic pot as the tomato sauce may end up having an acidic taste.
- Sweetener - Seeing that different types of tomatoes have different levels of acidity, feel free to add a 1-2 tablespoons of a sugar-free sweetener, such as erythritol, allulose or monk fruit to the sauce if you prefer. Skip the sweetener for whole30 and stir in one cup of grated carrots, instead.
- Thickening - Add a third a cup of grated carrots or half a teaspoon xanthan gum to give this sauce some depth and thickness. Just bear in mind that the carrots will increase the carb count.
- Flavor variation - Throw in some anchovies, capers, olives or your favorite seasonings and herbs for a variation in the flavor! Add about half a cup of paleo-friendly red wine for a depth in flavor, but keep an eye on the net carb count, if on a low-carb diet! Also, I personally find that this keto marinara sauce tastes better when it has been made a day before to use later.
How to Use This Tomato Sauce - Serving Suggestions
This low-carb marinara sauce goes particularly well with spiralized vegetables, such as zucchini and carrots. It also pairs well with keto pizza and spaghetti, cauliflower mashed potatoes, or some delicious meatballs. As always, do not let this limit you, feel free to serve it with your favorite dishes!
Storage
Make great use of the bountiful tomato harvest in summer by making this homemade recipe ahead, then storing it in the fridge or freezer! Just make sure to use clearly labeled BPA-free containers, clearly marked with best-by dates.
- This sauce will keep fresh in the fridge for four to five days. To prevent the marinara sauce from staining your container, spray the insides of the container with cooking spray before filling. You can read more about how to store food and leftovers in the fridge here.
- To freeze, just fill the tomato sauce into airtight containers and store it in the freezer. This sauce will keep in the freezer for four to six months.
Common Questions Related to this Paleo and Keto Marinara Sauce Recipe
When used in moderation, tomatoes can be eaten on a keto or low-carb diet. Just be careful with store-bought or ready-made sauces, as they do tend to come packed with added sugars and preservatives.
Add two tablespoons of cassava or wheat flour to a small bowl and combine this with six tablespoons of water to form a paste. Pour the paste into the marinara sauce then stir, until the desired thickness is attained. Use half of a teaspoon of xanthan gum mixed with 6 teaspoons of water for keto and low carb.
Other ways to thicken the sauce:
Stir in chopped vegetables such as zucchini and carrots halfway through cooking, and allow the vegetables to simmer with the rest of the ingredients, or simply add mashed potatoes or celery root to the cooked sauce.
Other Paleo and Keto Tomato-Based Recipes To Try
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This recipe has been republished in November 2021(it was originally written in February 2020).
📖 Recipe
Hearty, Easy Paleo and Keto Marinara Sauce
Equipment
Ingredients
- 28 ounces tomatoes (about 794 grams - canned or fresh)
- 1 red or white onion (halved or quartered)
- ¼ cup extra virgin olive oil (alterenatively, you can use any low-carb or keto-compliant oil such as avocado oil)
- 6 cloves garlic (slivered)
- 1 large sprig basil leaves (plus a few leaves cut into thin ribbons, to garnish)
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- ½ cup water
Instructions
Keto and Paleo Marinara Sauce with Fresh Tomatoes
- Start by peeling the tomatoes. To do this, boil some water in a pot then use a sharp knife to scar X-shaped cuts at the top of each tomato. Next, place the fresh tomatoes into the pot for about 60 seconds.
- Meanwhile, separately fill a large bowl with ice-cold water. Use kitchen tongs to carefully remove the tomatoes from the pot and slide them into the bowl with the ice-cold water. Peel and deseed the tomatoes (the skin should now easily come off).
- Transfer the tomatoes to a chopping board, allow to slightly cool then chop into quarters. Next, place the peeled tomatoes in a large bowl and use your hands to crush them.
- Set the saucepan to heat under medium heat. To the pan, add the olive oil and slivered garlic. Allow the garlic to sizzle for about a minute, then stir in the peeled and crushed fresh tomatoes, onion, water, salt, red chili pepper flakes, oregano, the sprig of basil, then stir.28 ounces tomatoes, 1 red or white onion, ¼ cup extra virgin olive oil, 1 large sprig basil leaves, 1 teaspoon dried oregano, 1 teaspoon red chili flakes, 1 teaspoon salt, ½ cup water
- Reduce the heat to a low, cover, and cook for a further 25 minutes, stirring from time so the marinara does not burn. I recommend covering as it helps the tomatoes to sweat, so they break down easily. Once cooked, remove the basil and onion and set them aside in a bowl.
- Add more salt if needed, garnish with some thinly sliced basil leaves and serve.
Marinara Sauce using Canned Tomatoes
- Transfer the canned tomatoes to a bowl then crush with your hands, if whole. This recipe makes for a hearty marinara sauce, but simply use a hand blender if you prefer your sauce less hearty.
- Sliver the cloves of garlic, add the extra virgin olive oil to a deep enough pan, and stir in the slivered garlic. Allow this to heat under moderate heat. You want the garlic to sizzle, and not necessarily brown as this could affect the taste of your low-carb marinara sauce.6 cloves garlic, ¼ cup extra virgin olive oil
- Stir in the tomatoes and water and allow to simmer. Next, add the sprig of basil, onion chunks, oregano, red chili pepper flakes, salt then stir.28 ounces tomatoes, 1 red or white onion, 1 teaspoon dried oregano, 1 teaspoon red chili flakes, 1 teaspoon salt, ½ cup water, 1 large sprig basil leaves
- Cook covered under low heat, stirring from time to time. Use the back of a wooden spoon to press the tomatoes when cooking. Once cooked, remove the basil and onion and set them aside in a bowl (do not throw this away, you can use this in other recipes such as in making soups)!
- Check for salt and add some more if you need to. You can tell it is cooked when the oil separates from the tomato mass and floats on top of the sauce. Also, the cooked sauce will have an orange-red color and have a less tangy taste, as the heat helps cut down the acidity.
- Thinly slice a few leaves of basil and sprinkle on top as garnish. Serve this keto and paleo marinara sauce with zoodles, use it as tomato sauce in recipes or simply eat it with some low-carb bread.
Video
Notes
- Do not worry about using your hands to crush the tomatoes, think about all the wonderful dishes that we make using our hands, starting with pizza! Use a hand blender, if you prefer your sauce less chunky or hearty.
- I do not recommend using a cast-iron skillet or a metallic pot as the tomato sauce will probably end up having an acidic taste.
- Sweetener - Seeing that different types of tomatoes have different levels of acidity, feel free to add 1-2 tablespoons of a sugar-free sweetener, such as erythritol, allulose, or monk fruit. Skip the sweetener for whole30 and stir in one cup of grated carrots, instead.
- Thickening - Use additional carrots (for paleo) or xanthan gum to give this sauce some depth and thickness.
- Flavor variation - Throw in some anchovies, capers, olives, or your favorite seasonings and herbs for a variation in the flavor! Feel free to add about half a cup of red wine, if not on a keto diet! Also, I personally find that it tastes better when it has been made a day before to use later.
- Nutritional information per serving - Each serving of this keto marinara sauce has 87 calories (6.5 grams fat, 1.7 grams protein, and 3.8 grams net carbs).
- Peeling fresh tomatoes - When cutting an X into the tomatoes before peeling it is easier to do it on the opposite side of the part that was attached to the stem. This makes peeling them easier.
- Refrigerate the leftovers in an airtight container in the refrigerator for four to five days.
- Freeze this keto marinara sauce by placing it in a freezer-safe container and freezing it for four to six months.
Chenée
Love this low carb version of marinara sauce! It's gonna be my new go-to recipe from now on -- so delicious and easy to make!
Moop Brown
This marinara sauce seems super versatile and is something I can see being used for a variety of different recipes. I also appreciate that it is keto as well!
Tammy
You just can't beat homemade marinara especially with fresh tomatoes. Your sauce looks perfect!
Kate Hahnel
That is so true! Nothing beats some good homemade tomato sauce!
Louise
This is such a great sauce to use as a base for everything!
Plus I love that it is naturally keto and GF (and dairy free...but most tomato sauces are) . Means I don't have to cook two separate sauces for the family as we have various dietry issues!
So good!
Kate Hahnel
That is absolutely true, it is so versatile!
Jessica
This is so much better than store-bought marinara; so fresh, flavorful, and tasty! Will definitely be making again.
Heidy
This was an Italian-American variation of our actual Italian sauce and fabulous recipe that my entire family enjoyed. I'm looking forward to seeing some of your other recipes and making them! Have a great day! Happy Holidays!
Heidy
Cathleen
Wow, this sauce is amazing!! I know that this is going to be a regular at my house. Thank you so much for the recipe: )
Kayla DiMaggio
Loving that this is paleo!
Patricia
There are so many great ways to use this sauce! Seriously, the ideas are endless! Nice that it includes simple and healthy ingredients!
Kate Hahnel
That's so true, it is very versatile!
Bernice
Who knew that classic marinara sauce was already keto and paleo?! Love these flavours and how versatile the sauce is on every dish.