Sauces, gravies and pan sauces are some of my favorite recipes to make. It lets me play around with different herbs and flavor profiles. Not only is making your own sauces from scratch a lot healthier for you, but it can really save you on the carb counts. Not to mention, you get to skip all the nasty, unnecessary additives. This low carb marinara sauce is perfect to make a large batch of and freeze in individual smaller portions. You can even freeze small portions in ice cube trays for individual portion sizes. Looking for more low carb sauces? Check out my Sun-dried Tomato Coconut Cream Sauce, Paleo Pizza Sauce, or Hearty Tomato Meat Sauce. A couple times a year I will spend a Sunday afternoon making 10-12 batches of different sauces and then I divide them up and freeze them. It really helps make weeknight dinners a lot easier.
Check out some of my other favorite low carb pasta recipes :
Three Cheese Garlic Marinara Sauce
- Total Time: 25 minutes
- Yield: 16 Servings 1x
Ingredients
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- 4 cloves garlic, minced
- 1 ½ tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp crushed red pepper flakes
- ¼ cup Parmesan cheese, shredded
- ¼ cup mozzarella cheese, shredded
- ¼ cup romano cheese, shredded
Instructions
- In a large sauce pan, over low heat, combine crushed tomatoes, tomato paste, garlic, basil, parsley, oregano, garlic powder, onion powder, sea salt, and crushed red pepper flakes. Simmer for 15 minutes, stirring frequently.
- Stir in Parmesan, mozzarella, and Romano cheeses. Stir until cheeses are melted and well incorporated.
Notes
* Per Serving -* Calories: 37 | Fat: 1.25g | Protein: 2.5g | Net Carbs: 4g
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: ¼ Cup
Dawn says
This is the BEST sauce recipe EVER!!! I used it to make your “JUST LIKE THE REAL THING” LOW CARB KETO LASAGNA and WOW WOW WOW!!! Fantastic! I used home grown garlic that i had just harvested and there was tons of garlic flavor in this. My husband and I both thoroughly enjoyed this and I look forward to eating the leftovers today!
Carol says
Omg... My mouth is watering with the sound of this recipe. I'm definitely going to give it a try... Love your website... ????.... So helpful with all the hints and tips not too mention amazing recipes as well... Guess what I'm Gng to be doing this wkend.. Hahaha... Just loving this keto plan. 5 wks in.
Peace Love and Low Carb says
So happy you enjoyed it! Thanks for taking the time to come back and let me know.
Janet says
I keep container on hand to use as the sauce on my Fathead pizza. And yes it does freeze very well.
Deena Thomson-Menard says
I just made this to go with your Stufffed chicken parmesan meatloaf (cooking in the stove right now) and it is sooooo delish!! I am going to use it for sauce on my spaghetti squash tomorrow! I love it. Thanks for sharing.
amy says
I'm using it for a zucchini lasagna I'm making. My home smells so good as I have this sauce simmering away... yum!!!!!!!!!!!!!!!!!!! Thank you!
Elizabeth says
That looks amazing, but I have to admit, I just cannot eat spaghetti squash (or zucchini, or any other similar veggie) instead of pasta. I actually like spaghetti squash cooked with butter and salt, but I've never liked it under sauce of any kind! It makes it a little harder to lo-carb "spaghetti" but I'm finding other ways to make do! I'll have to try your marinara over meatballs!
Anna says
I use miracle noodles for when I must have pasta.. If you follow the direction perfectly they actually have no taste
Rachel says
There's a chickpea alternative to regular pasta. It's sold in grocery stores under the name Bonzai.
Keith says
What is used for the Noodles in the picture?
Peace Love and Low Carb says
Spaghetti squash
Katie says
have you tried freezing the sauce? did it turn out ok? thanks!
Peace Love and Low Carb says
I have frozen it, yes. It defrosts just perfectly. I recommend reheating it on the stove.
Betsy says
This looks amazing!