Keto-Friendly Marinara Sauce

This is the best Keto-Friendly Marinara Sauce. I say this without any bias. If you’re looking for a sauce that you can easily make and you and your family are sure to love, this is the perfect addition to any keto diet. 

Why add extra calories and carbs to your food when you don’t have to? This simple low-carb marinara recipe is a simple way to keep your carb intake low without compromising on the flavor. 

Keto-Friendly Marinara Sauce

I’ll be the first to admit that changing to a low-carb lifestyle was not an easy change. Like so many others, I knew in my heart that I’d never been able to eat anything delicious again because, well, low-carb food is similar to cardboard – boring and bland. 

Thankfully, that was not the case! Living a low-carb lifestyle has actually been really simple to follow and delightfully delicious to boot. I’ve been able to enjoy recipes like this Air Fryer Keto Reuben Casserole, this Homemade Keto Friendly Pizza, and even simple recipes like this Instant Pot Spaghetti Squash Pad Thai

Following a low-carb lifestyle hasn’t gone without its own challenges. One of the biggest things I noticed is that many condiments and additions to low-carb recipes aren’t always low-carb. I cringe to think that we worked so hard to eat keto-friendly recipes and then waste it by adding a sauce that is full of sugar and carbs! 

The good news? This keto marinara sauce recipe is an excellent addition to keto-friendly recipes while keeping it keto-friendly. This is a sauce that pairs nicely with Instant Pot Chicken Zoodle Soup (KETO!) or even a fun dipping sauce for your Delicious Homemade Keto Bread!

I’m a huge fan of this homemade marinara recipe and pair it with just about everything because the flavor, the taste, the aroma, and the simplicity of it are incredible. 

Which is better? Keto tomato sauce or fresh marinara sauce?

In my opinion, anything fresh wins out every time. Fresh ingredients pack a powerful punch in every single bite in the flavor department. 

This recipe calls for fresh ingredients. And once you create a fresh sauce, you’ll have it to use for your pizza, your zoodles, your dipping sauce for Air Fryer Zucchini Bread Sticks, or anything else low carb that you want to dip into it.

How to Make Low Carb Marinara Sauce 

The following steps are all you need to make this delicious keto sauce at home.

You will want to soak the tomatoes in hot water for a few minutes to loosen the skin. 

Next, go ahead and peel the tomatoes if you will be chopping them by hand, or place them into a juicer if that is your preferred method of processing. 

Remember- If using a juicer, run the tomatoes through the juicing machine, straining out the skin and most of the seeds. 

Also note- If chopping by hand, chop the peeled tomatoes well. 

Now place the tomato juice or peeled tomatoes into a large pot over medium-high heat on the stove. 

Go ahead and add the remaining ingredients, not including the citric acid. 

You will want to bring the mixture to a rolling boil, and then reduce the heat to a simmer and cook for 2 – 2 ½ hours until the sauce has reached a thickened consistency you are happy with. 

Tip- During the last half hour of cooking the sauce, fill a water bath canner with water, and set it on the stove on high to begin boiling. 

If you did not use a juicer to process your tomatoes, you can now run the sauce through a processor or use a handheld blender to create a smooth sauce. You can also run the sauce through a strainer to remove the seeds if you wish. 

Place ¼ tsp of citric acid in each pint jar. This will raise the pH of the sauce, making it safe to water bath can. 

Take your ladle and ladle the hot marinara sauce into pint-sized jars, leaving ½ inch of headspace at the top of each jar. Wipe the rims of each jar with a clean cloth. Top with a lid and ring tightened well. 

For the processing- Process the jars in a water bath canner that is boiling for 35-40 minutes. Remove the jars from the canner, and set them on a counter for 24 hours to set. Jars are properly sealed when the button in the center of the top of each lid has popped down. You’ll hear a “ping.” I love listening for the ping of my jars! 

Keto-Friendly Marinara Sauce

Tips for Canning Marinara Sauce

If you’re new to canning or fairly new, there are a few canning tips and tricks to keep in mind. 

If the seal on the lid is popped, it’s not sealed. This means that it’s not going to be shelf-stable and then that means that it won’t be safe to eat. You need to be certain that the seal is sealed. What I mean by “popped,” think of a jar of jelly you bought from the store. If you can push down on the center of the lid and hear a “pop,” that jar is not sealed. It’s the same with canning. 

Since this recipe only makes 3 pints, once I get the first batch in the water bath canner, I immediately start prepping and working through the next three so I can start the canning process immediately when the first ones are done. 

See how simple it can be to have your own marina sauce recipe for your keto diet on hand and ready to eat? Enjoy this keto-friendly marinara sauce recipe! 

 

Don’t Forget To Print Out The Recipe For Later! 
 

Keto-Friendly Marinara Sauce

keto friendly marinara sauce

This is the best Keto-Friendly Marinara Sauce. I say this without any bias. If you're looking for a sauce that you can easily make and you and your family are sure to love, this is the perfect addition to any keto diet. 

Ingredients

  • 6 lbs ripe tomatoes
  • 3 tbsp Olive oil
  • 1 Small onion chopped finely
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tsp thyme
  • 1 tsp Rosemary
  • 1 tbsp Kosher salt
  • 2 tbsp Swerve brown sugar substitute
  • ½ tsp Sage
  • ½ tsp Fennel seed
  • 2 Bay leaves
  • 4 cloves minced garlic
  • Pepper to taste
  • ¾ tsp Citric acid divided

Instructions

    1. Soak the tomatoes in hot water for a few minutes to loosen the skin. 
    2. Peel the tomatoes if you will be chopping them by hand, or place them into a juicer if that will be your preferred method of processing. 
    3. If using a juicer, run the tomatoes through the juicing machine, straining out the skin and most of the seeds. 
    4. If chopping by hand, chop the peeled tomatoes well. 
    5. Place the tomato juice or peeled tomatoes into a large pot over medium-high heat on the stove. 
    6. Add the remaining ingredients, not including the citric acid. 
    7. Bring the mixture to a rolling boil, and then reduce the heat to a simmer and cook for 2 - 2 ½ hours until the sauce has reached a thickened consistency you are happy with. 
    8. In the last half an hour of the sauce cooking, fill a water bath canner with water and set it on the stove on high to begin boiling. 
    9. If you did not use a juicer to process your tomatoes, you can now run the sauce through a processor or use a handheld blender to create a smooth sauce. You can also run the sauce through a strainer to remove the seeds if you wish. 
    10. Place ¼ tsp of citric acid in each pint jar. This will raise the pH of the sauce, making it safe to water bath can. 
    11. Ladle the hot marinara sauce into pint-sized jars, leaving ½ inch of headspace at the top of each jar. Wipe the rims of each jar with a clean cloth. Top with a lid and ring tightened well. 
    12. Process the jars in a water bath canner that is boiling for 35-40 minutes. Remove the jars from the canner, and set them on a counter for 24 hours to set. Jars are properly sealed when the button in the center of the top of each lid has popped down.

Notes

Prep Time: 30 minutes

Cook Time: 2-2 ½ hours

Processing Time: 35-40 minutes

Makes 3 pints

 

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