This simple, delicious recipe makes a big batch of versatile marinara sauce that’s inexpensive and useful for many low carb dishes and as a base for a variety of other Italian sauces.
Save time. Freeze this sauce in 1 to 2 cup portions to save time on when weeknight cooking. This way you’ll always have some on hand and can defrost only what you need. Freeze some into ice cube tray for use as a dipping sauce.
Save money. Making this homemade sauce is also very affordable. You can make a huge batch (8-12 cups) of this delicious marinara sauce very inexpensively. This whole recipe costs about $6 to make versus $4-5 a jar (3 cups) for store bought.
Know what you’re eating. You get to control exactly what goes into making your sauce and can control the carbs and avoid the extra sugar manufacturers put in jarred sauce. Fresh ingredients like onion, garlic, and basil also add extra flavor that you just can’t get from jarred sauce.
Use in a variety of dishes. Use this sauce in many low carb dishes like
- Chicken or Eggplant Parmesan
- Zucchini, Eggplant, or Spinach and meat Lasagna
- Chicken Pizza
- Dip for low carb cheese sticks
- A base for other Italian Sauces
Low Carb Marinara Sauce Recipe
1/2 cup extra virgin olive oil
1 cup chopped onions
5 large cloves garlic, minced
102 oz can diced tomatoes (no sugar added)
1 tablespoon dried basil
1 tablespoon salt
1/2 cup dry red wine (we use Merlot)
1/2 packet of Stevia (optional)
In a large pot heat the olive oil and add the onions.
Sauté for about 4 minutes, then add garlic and sauté another 2 minutes.
Add tomatoes, salt, basil, and wine.
Use an immersion blender to blend the ingredients right in the pot to desired thickness.
Simmer 20-30 minutes for thinner sauce or 2-3 hours for a thicker sauce (my preference).
Thinner Sauce: 12 cups = 48 servings of 1/4 cup Carbs 3g, Fiber 1g, Net Carbs 2g
Thicker Sauce: 8 cups = 32 servings of 1/4 cup Carbs 5g Fiber 1g Net Carbs 4g
- I buy the big 102 oz can of tomatoes at my local warehouse club, but you can also substitute about three 32 ounce cans if you can’t find the large can.
- Try substituting fresh basil and tomatoes if they’re in season in your area.
- The optional sweetener will cut the acidity of the sauce, however, we enjoy the sauce without any sweetener.
- If you prefer a chunkier sauce, only blend 3/4 of the tomatoes and then add the rest.
- If you don’t have an immersion blender, you can also use crushed tomatoes or blend in batches in a regular blender for a uniform texture.
Have you tried making your own marinara or “spaghetti” sauce? How did it turn out? Have another low carb recipe that you like? Got any ideas for things to add to this sauce? Share your ideas and comments!
If you like this post, visit our Subscribe Page where you’ll find a number of ways to keep in touch.