Pre-keto spaghetti was a staple in my diet. I could load up on bowl after bowl of the stuff. Something about the tender pasta mixed with a rich marinara sauce got my blood moving! Well, not literally, but you could say my affections were strong for the stuff. Post-keto I found that many prepackaged marinara sauces had added sugars. Seriously?! High fructose corn syrup?! I sought out recipe after recipe trying to find a sauce I would enjoy. After experimenting with some different combinations I finally came up with one I love. Garlic Basil Marinara. This sauce is great on zoodles (Get a Paderno Spiral Vegetable Slicer! It’s amazing! More to come on this…), keto pizza or as a dipping sauce for cauliflower breadsticks.
Garlic Basil Marinara Sauce
- 28 Oz can Peeled Whole Tomatoes
- 2 Tsp Garlic powder
- 1 Tsp Onion Powder
- 2 Tsp Dried Basil
- 1 1/2 Tsp Dried Oregano
- 1 Tsp Dried Parsley
- 1 Tsp Salt
- 1/4 Tsp Black Pepper
- 3 Tbsp Red Wine Vinegar
- 1/4 Cup Extra Virgin Olive Oil
Puree your tomatoes in a blender until consistency is liquid. (Ninja blenders work great!) Add the remaining ingredients and blend it a little more until evenly mixed. Heat the sauce over medium heat until hot. Serve however you’d like!
Serving Size 1/2 Cup, 84 Calories, 7 g Fat, 1 g Protein, 3.5 Net Carbohydrates