Garlic Basil Marinara Sauce

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

  • Servings: 6-8
  • Difficulty: Easy
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  • 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

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