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Introduction
Originating in the sun-drenched regions of Italy, marinara sauce has long been a staple in Mediterranean cuisine, celebrated for its simple yet robust flavors. This keto-friendly variation pays homage to the traditional recipe while cleverly adapting it to suit a low-carb lifestyle. With its vibrant red hue and tantalizing aroma, it evokes memories of family gatherings where the mere scent of simmering tomatoes would fill the kitchen with warmth and anticipation. Whether you're seeking a healthier alternative or simply craving a burst of Italian flavors, this keto marinara sauce is sure to become a beloved addition to your culinary repertoire.
Ingredients
• 2 pounds (900g) fresh Roma tomatoes, diced
• 1/4 cup (60ml) olive oil, plus more for drizzling
• 6 cloves garlic, minced
• 1/2 cup (120ml) dry red wine
• 1/4 cup (20g) fresh basil leaves, chopped, plus more for garnish
• 2 tablespoons fresh oregano leaves, chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon sea salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
Step 1:
Dice the Roma tomatoes and mince the garlic cloves.
Step 2:
In a large saucepan or Dutch oven, heat the olive oil over medium heat.
Step 3:
Add the minced garlic and sauté for 1 minute, until fragrant.
Step 4:
Pour in the red wine and let it simmer for 2-3 minutes to cook off the alcohol.
Step 5:
Add the diced tomatoes, chopped basil, chopped oregano, red pepper flakes, salt, and black pepper. Stir to combine.
Step 6:
Bring the sauce to a simmer, then reduce the heat to low and let it simmer uncovered for 30-35 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
Step 7:
Remove the sauce from heat and taste for seasoning, adjusting salt and pepper as needed.
Step 8:
Drizzle with additional olive oil and garnish with fresh basil leaves before serving.
Q: Can I use canned tomatoes instead of fresh?
A: Yes, you can substitute canned diced tomatoes or crushed tomatoes for the fresh tomatoes in this recipe. Just adjust the cooking time as canned tomatoes may require less simmering.
Q: Can I make this sauce ahead of time?
A: Yes, this marinara sauce can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat it on the stovetop or in the microwave before serving.
Q: Can I add meat to this sauce?
A: Absolutely! Sautéed ground beef, Italian sausage, or even shredded chicken can be added to this marinara sauce for a heartier, protein-rich meal.
• For a thicker sauce, let it simmer uncovered for a longer period to allow the liquid to evaporate.
• Substitute red wine with low-sodium vegetable or chicken broth for a non-alcoholic version.
• Fresh basil and oregano provide the best flavor, but dried herbs can be used in a pinch (use 1/3 the amount of dried herbs).
• This sauce is naturally gluten-free, keto-friendly, and low in carbs.
• Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
Serve the marinara sauce warm over zucchini noodles, cauliflower pizza crust, or your favorite keto-friendly pasta alternative.
Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
Multitask by prepping the ingredients while the sauce is simmering. Keep an eye on the sauce towards the end to prevent overcooking or scorching.
- For a smoother sauce, blend or purée the tomatoes before cooking.
- Add a Parmesan rind while simmering for extra flavor depth.
- Adjust the amount of red pepper flakes to your desired level of heat.
For a dairy-free version, omit the Parmesan rind. For a heartier sauce, add sautéed ground meat or mushrooms.
Pair with a dry red wine, such as Chianti or Cabernet Sauvignon. Serve with a side of roasted keto-friendly vegetables or a fresh green salad.
Best in summer when fresh tomatoes are in peak season, but can be made year-round with canned tomatoes.
This recipe is gluten-free, dairy-free, and nut-free. It does contain a small amount of alcohol from the red wine, but the alcohol is cooked off during the cooking process.
