Skip the pricey store-bought low carb Marinara sauces and make your own! Not only does it taste SO much better, but it’s a lot easier then you might think.
This Mom’s Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
There are a few basic recipes that I think every family should have in their wheelhouse. This homemade marinara sauce is definitely one of them! m
Plus you know that I am all about that #frugallife and the best low carb marinara sauce options out there, are gonna cost you a pretty penny. Generally upward of 6$ PER JAR!!! No thank you! This sauce will only cost a fraction of that price, plus the taste in out of this world!
This marinara sauce has evolved A LOT over the years. It started with me just adding some salt and oregano to canned tomatoes one night when I was in the middle of cooking supper and realized I had run out of the jarred marinara.
Over time I’ve tried other marinara recipes, taken the things I loved and ditched the things I didn’t in order to truly perfect this marinara! You won’t believe how easy and delicious this sauce is!
Also, note that I almost always triple or even quadruple this recipe since it freezes so well. The pictures I have shown are of a triple batch -so don’t let the proportions throw you off!
The only mandatory ingredient in this recipe is tomatoes. Even those can be customized to your liking. I don’t like a chunky sauce so I stick with crushed tomatoes, but you can also use some diced tomatoes if you prefer a chunkier sauce.
I LOVE how easy this sauce it to adjust, and something about standing over a pot of sauce with a wooden spoon, tasting and adjusting the seasoning – just makes me feel so cozy. and cozy is my favorite way to feel!
What are Parmesan rinds?
Don’t worry, I had no idea either until I saw this ingredient in another marinara recipe!
Parmesan rinds are exactly what they sound like! When cheesemakers are slicing Parmesan wheels, they have to shave a bunch off the outside. It’s not great for eating, but it packs a bunch of flavor and makes a great addition to soups and sauces.
You can usually find Parmesan rinds in the deli cheese section at the grocery store. If your store doesn’t have them out, you can always ask if they can sell some to you. However, if you can’t find them, it’s OK to leave them out.
What about the wine?
I know, you may be thinking that the wine is going to add unnecessary carbs to this sauce. Well, guess what – you are wrong, they are completely necessary 🙂
Of course, you can leave it out, but it really only adds a fraction of a gram of carbohydrate to the sauce and makes a HUGE impact in the flavor.
I don’t drink much, so I just use cooking wine, but you could also any leftover red wine – just be aware that drinking wines are typically higher in carbs then cooking wines.
It’s an absolute sin to make only one batch of this sauce at a time. I suggest finding your largest pot and making as much as it will hold. The sauce freezes really well and you will save so much time by multiplying the recipe.
I have no problem freezing this marinara in glass mason jars (just leave enough room at the top of the jar for expansion. If you don’t like using mason jars, you can use whatever you have on hand.
When you are ready to eat it, just allow it to thaw and then heat as you would any other marinara.
Be sure to check out these other great recipes:
- Low Carb Frozen Pizzas
- Homemade Keto Meatballs
- Upside Down Pizza Casserole | Keto, Low Carb
- Low Carb Pizza Dip with Garlic Breadsticks
- Keto Chicken Parmesan Casserole
- Meatball Sub Muffins
Easy Homemade Marinara: Low Carb | Keto Friendly
- Heat the olive oil over medium heat, then add the minced garlic. Allow the garlic to cook until just slightly brown, but be careful not to burn it!
- Add the rest of the ingredients, except the bay leaves, to the pot, stirring to combine. Cover and bring to a low boil, then reduce to a simmer.
- Add the bay leaves and allow your sauce to simmer for about an hour on super low heat, stirring occasionally. Your sauce is now ready to eat.
- To freeze: Allow the sauce to cool at room temperature, then refrigerate overnight before transferring to freezer safe containers. *remove the Parmesan rind and bay leaves before freezing, also, if using glass containers, be sure to leave extra room at the top of the container to prevent cracking.
- To reheat, simply allow to thaw, and the heat it to desired temperature in microwave or sauce pan. This marinara will keep in the refrigerator for about a week.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.