Marinara Sauces at the store are often filled with sugar, additives and thickeners, our Low Carb Marinara Sauce has none of those ingredients. But it does have plenty of flavor!
- 2 tablespoons Olive Oil
- 2 cloves Garlic finely grated
- 2 teaspoons Onion Flakes
- 2 teaspoons Thyme finely chopped
- 2 teaspoons Oregano finely chopped
- 24 ounces Tomato Puree
- 2 teaspoons Erythritol
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Salt
- 1 teaspoon Pepper ground
- 2 tablespoons Parsley finely chopped
In a saucepan, place the oil, garlic, onion flakes, thyme and oregano. Saute over medium heat for 3 minutes, until fragrant.
Add the tomato puree and stir well.
Add the erythritol, pepper, salt and red wine vinegar and bring to a simmer.
Turn off the heat and stir through the parsley
Cool the sauce and store in an airtight jar in the fridge.
This keto sauce makes 24 ounces/680g of sauce, of which a serving is a ¼ cup. The recipe makes 14 servings, 1 serving has 2g net carbs.
The low carb marinara sauce will keep in an airtight jar in the fridge for up to 3 weeks – if it lasts that long, or frozen for up to 3 months.