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Quick and easy keto marinara sauce.

Quick and Easy Keto Marinara Sauce Recipe

www.melissaraecarr.com
One ingredient that you need for the best Italian keto recipes on the keto diet is having a Quick and Easy Homemade Keto Marinara Sauce Recipe you can rely on time and time again!
This is the perfect keto tomato sauce you can use as pizza sauce in my favorite recipe for The Best Gluten Free Keto Pizza, or as a base for my Easy Gluten Free Meatball Parmesan Casserole Recipe.
It is an amazingly easy keto marinara sauce recipe that will have you making your own fresh low carb marinara sauce from now on.
This whole recipe makes about 64 ounces of sauce. 
Each serving is approximately 2 cups or 16 ounces.
For each 2 cup serving it has 9.6 grams of carbs with 2.5 grams of fiber and 7.1 grams of net carbs.
Net carbs are figured by subtracting the fiber from the carb count as fiber is not absorbed but released by the body.
5 from 5 votes
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Prep Time 15 minutes
Slow Cooker Time 4 hours
Total Time 4 hours 15 minutes
Course casseroles, Dinner, keto, keto ingredients, keto meal prep
Cuisine Italian
Servings 6 servings
Calories 45 kcal

Equipment

  • 1 electric pressure cooker Instant Pot
  • 1 slow cooker Crockpot
  • 1 Stock Pot

Ingredients
  

  • 1 24oz can of crushed tomatoes
  • 1 24oz can of whole peeled tomatoes
  • 1 6oz can of tomato paste
  • 1 6oz empty can of water
  • 1 whole carrot, washed
  • 1 tbsp olive oil
  • 1 tsp onion powder
  • 2 tsp ground dried basil or 1 bunch fresh chopped
  • 1 tsp ground dried oregano or 1/2 cup fresh chopped
  • 1/2 tsp garlic powder or 4 cloves fresh minced garlic
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper

Instructions
 

Instant Pot Instructions

  • Put all of the ingredients into the pot as listed and gently stir.
  • Hand crush the whole tomatoes if desired, or leave them whole.
  • Turn the pressure valve to sealing and cook on HIGH pressure for 18 minutes.
  • Once the time is up, let the pressure naturally release for 15 minutes minimum, then release pressure valve.
  • Serve at once or cool for storage.

Slow Cooker Instructions

  • Add all of the ingredients to the slow cooker crock.
  • Stir gently and put on lid.
  • Cook on LOW for 4 hours.
  • Once time has ended keep warm till serving time or serve at once.
  • Cool completely before storing leftovers.

Stove Top Instructions

  • Put all ingredients into a large lidded pot and turn to high.
  • Once the sauce has come to a boil, turn the heat down to low and simmer for 4-6 hours.
  • Stir occasionally so it does not burn to the bottom of the pot.
  • Serve after cook time is complete.
  • Cool completely before storing leftover sauce.

Storing Leftover Marinara

  • Bring the sauce to room temperature and store in an airtight container in the fridge up to 1 week.
    Warm up in a saucepan on the stove until hot then serve.
  • For long term storage, put your sauce in an airtight container and freeze for up to 4 months.
    I measure out 2 cup quantities and put into a quart freezer bag to freeze flat.
    After filling the freezer bags, lay them flat on a baking sheet then freeze overnight.
    This will create flat discs of frozen marinara sauce that can be stored upright to save space in your freezer versus a bunch of containers.
    To use, you can thaw overnight in the fridge or put it in a large stock pot of warm water to use.

Notes

Nutrition Facts
Serving size: 2 ounces
Servings: 32
Amount per serving  
Calories 45
% Daily Value*
Total Fat 0.8g 1%
Saturated Fat 0.1g 1%
Cholesterol 0mg 0%
Sodium 284mg 12%
Total Carbohydrate 9.6g 3%
Dietary Fiber 2.5g 9%
Total Sugars 2.5g  
Protein 2.1g  
Vitamin D 0mcg 0%
Calcium 53mg 4%
Iron 2mg 11%
Potassium 421mg 9%
 
 
What about using fresh tomatoes instead of canned? 
You most certainly can use fresh tomatoes instead of canned.  You will need to blanch the tomatoes in boiling water and then plunge into an ice water bath to remove the skins.
This is the best way to get the same consistency without having tough skins in the sauce.  You can alternately blend the tomatoes up in a blender, then the skins will be so small that you will not notice them.  The best tomatoes to use are san marzano tomatoes, roma tomatoes or plum tomatoes as they are not mealy like larger tomatoes can be.  They will have a lot more juice in them versus a canned tomato so you need to leave out the additional water called for in the recipe.
What's the difference between tomato sauce and tomato paste in keto marinara sauce?
Tomato sauce is thinner, while tomato paste is concentrated with hardly any water at all. Using both together in the marinara sauce adds depth with the cooked flavor and thickness from the paste and the thinner tomato sauce instead of adding additional water.
How can I reduce the acidity of my keto marinara sauce?
Adding a pinch of baking soda while cooking can help neutralize the acidity of the tomatoes without adding sugar. You can also incorporate a small amount of cream or butter to mellow out the acidic profile flavors.

Nutrition

Calories: 45kcal
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