Traditional pasta may be off limits on the low-carb keto diet, but there are still lots of ways you’ll want to use marinara, from casseroles to zoodles to cauliflower pizza. The trouble is, store-bought marinara sauce – like barbecue sauce and salad dressing – can be packed with refined sugars. Fortunately, with this homemade marinara, you won’t have to worry about being kicked out of ketosis.

The key to a perfect marinara is tons of herbs. The classic trifecta is oregano, basil, and parsley. If you use fresh herbs, even better! They have a stronger flavor that takes the sauce to another level. If you prefer a little note of sweetness, try adding your favorite low-carb sweetener into the mix.

Once you have all the ingredients you need, just toss them into a blender and purée on high until creamy. The whole process takes about five minutes.

Keto Marinara Sauce

Original Recipe

Notes

Swap the dried herbs for fresh herbs to enhance the flavor.

Ingredients1 14.5-oz can diced tomatoes
3 cloves garlic, diced
1/2 onion, chopped
2 tablespoons olive oil
2 teaspoons oregano
2 teaspoons basil
2 teaspoons dried parsley
1 teaspoon salt
1 teaspoon pepper
Directions
Add the ingredients to a blender and purée on high until smooth.
Transfer to an air-tight container in the fridge.

Information Category Condiments/Sauces Yield 2 cups Total Time 5 minutes Nutrition Calories per serving 40

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