Ultra Low Carb Marinara Sauce

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1 tbsp coconut oil
2 cloves garlic
28oz canned tomatoes
6oz tomato paste
1 tbsp Italian Seasoning
1/2 tbsp salt – more to taste
1 tbsp granulated Stevia
1/2 cup water – optional, if needed

Tools needed:

Cutting board
Can opener
Large pot – optional lid
Stirring spoon
Glass container or jar for storage – optional


Step 1: Heat pot.

Heat a large pot over medium-high heat.




Step 2: Mince garlic.

Once the pot is hot add the coconut oil and swirl it around to coat the bottom of the pan.



Step 3: Melt coconut oil.

Once the pot is hot add the coconut oil and swirl it around to coat the bottom of the pan.



Step 4: Add garlic.

When the oil is warm add the minced garlic and simmer until it becomes fragrant. Be careful not to burn the garlic or you will end up with a bitter taste in the sauce.



Step 5: Add diced tomatoes and paste.

Pour the diced tomatoes and tomato paste into the pot and give it a stir.



Step 6: Add Italian seasoning and salt.

Once you’ve added the seasonings give it another quick stir.




Step 7: Add Stevia.

Lastly, add the Stevia and mix well to incorporate all the flavors.




Step 8. Bring to boil.

The sauce should come to a boil fairly quickly so keep an eye out for it. If you’re using a shallow pot be careful of getting splattered by bubbles of sauce!



Step 9. Simmer.

Set the heat to low and allow the sauce to simmer for 45-60 minutes, stirring occasionally. Check on the sauce after about 30 minutes and add 1/2 cup water to the mixture if it begins to thicken too quickly.


Step 10. Pour!

Pour marinara sauce onto your favorite protein dish or into a glass jar for storage.




Nutritional info:

Makes about 25oz of sauce – about 8 servings per jar.
Serving size: about 1/3 cup (about 89g)
Calories: 61
Fat: 1.75g
Usable Carbs: 6.75g
Protein: 1.8g

*Carb count may vary depending on the brand of crushed tomatoes used.


  • Rob


    Can a pdf of the recipes be made?


    • http://www.facebook.com/alexvictorianavarro Alex Victoria Navarro

      Let me look into it Rob…

  • Kyle

    comparing this recipe to an “ordinary” sauce recipe, I cant really understand the point.

    Most sauce would use olive oil, which has 0 carbs, but that’s not a big deal.

    Bigger deviation is the lack of a soffritto (sauted onions, carrots, celery) base. I might assume this was to cut out carbs… but by volume, these veggies contain a similar or better carb ratio.

    So assuming your counting nutrition facts by fixed serving quantity, you are actually increasing the carb count by concentrating the dish with tomatoes rather than these other veggies. Plus all the flavor they impart!

    • http://www.facebook.com/thomas.cracksa Thomas Cracksa

      except for the flavor issue, you’re wrong
      1 cup of tomato = net 5g carb
      1 cup of equal parts onion, celery, carrot = net 7 carbs

      • Lucy

        Diabetics need to know actual carb count not net carbs. Could you please list those?

  • http://www.facebook.com/dirint Eric Babcock

    Step 2 and 3 are the same. 😛

  • Magnum6

    Target carries this brand (at least in Memphis). Only 2g usable carbs for an equivalent 1/3c serving. Pretty good too. And I don’t have to make it.

  • Jennifer

    This was a really good basic sauce recipe. I forgot to pick one up at the store last night and this was easy to put together with pantry staples. I added some fresh basil from my garden.