Easy marinara sauce from scratch - this quick homemade marinara sauce is SO DELICIOUS AND QUICK TO MAKE! My recipe makes use of fresh tomatoes and garlic. Totally healthy and yummy! The sauce will keep fresh in the fridge for
What is Marinara Sauce?
Marinara sauce basically refers to a basic italian sauce that originated in Naples which is made up of tomatoes, onions, garlic and some herbs (normally basil and/or oregano). As you can imagine, there is loads and loads of versions of marinara sauces out there. I can well imagine that each Italian family has its own family recipe for marinara sauce. I could be wrong though. The sauce normally constitutes of about 90 percent tomatoes. Many italians swear that the key to making good marinara sauce is canned tomatoes. I, however, find that in order to keep this recipe as healthy and as paleo or whole 30 compliant as possible it is safer to use fresh tomatoes, without having to worry about additives such as BPA and firming agents.
Difference between Marinara sauce and Spaghetti sauce
Generally speaking, Spaghetti sauce normally involves the use of some type of meat such as ham, bacon or ground beef. The preparation of spaghetti sauce begins with frying some meat with onions and garlic in the pot before adding in the tomatoes. As the name suggests, spaghetti sauce is normally served over - ahem - spaghetti. Different sauces will be made to be served on spaghetti such as Spaghetti alla Carbonara or Spaghetti alla Puttanesca.
Love trying out great homemade sauces? Here are some popular and great sauces that you most certainly want to try!
Ingredients needed to make this easy marinara sauce from scratch
You basically need a handful of ingredients that are readily available at your local supermarket or farmers market.
- Tomatoes - we can essentially say that this is the most important ingredient in the recipe! I like to use fresh tomatoes but you can also use canned or tinned tomatoes.
- Onion - I prefer to use red onions as they give the sauce a certain distinct flavour.
- Garlic - a few cloves will do.
- Basil or oregano - gives the sauce a great flavour. I find fresh works best, but I used dried oregano as I didn't have fresh oregano in my kitchen.
- Olive oil
- Carrot - optional to help reduce the acidity of the tomatoes.
TIP: Feel free to add about half a cup of red wine when making the sauce, if your diet permits it. I also personally find that the sauce tastes better when made at least a day before and used up later.
What can I serve with this Homemade Keto Marinara Sauce
This sauce goes particularly well with spiralised vegetables such as zucchinni, carrots and sweet potatoes. It also pairs well to cauliflower mash. It would be a sin to forget meatballs!
Nutritional information per serving
Each serving of this easy marinara sauce has 87 calories (6.5 grams fat, 1.7 grams protein and 3.8 grams net carbs).
For preservation purposes, just fill the sauce into BPA-free airtight plastic containers, mason jars or plastic bags. Always clearly label your containers with best by dates. This homemade keto marinara sauce will keep fresh in the fridge for 4-7 days. To prevent the marinara sauce staining your container, spray the insides of the container with cooking spray before filling. You can read more about how to store food and leftovers in the fridge here.
To freeze, just fill the easy marinara sauce into airtight containers and store in the freezer. This sauce will keep in the freezer for approximately 4 to 6 months. If frozen properly then the sauce can keep indefinitely! Great news as one can make great use of the bountiful tomatoes harvest in summer!
You will require the following tools or equipment to make the sauce.
- A food processor or blender - to mix the ingredients together. This will also ensure that the sauce gets the right consistency. Don't have a food processor or blender? Then no problem at all. Just peel the tomatoes in advance before proceeding. To do this, boil some water in a pot. Meanwhile, separately fill a bowl with ice-cold water. Use a sharp knife to scar an X at the bottom of each tomato then carefully place the tomatoes into the pot with the boiling water for about 30 seconds. Carefully remove the tomatoes from the pot and slide them into the bowl with the ice-cold water then peel.
- A sharp knife - to cut and peel the vegetables before processing.
- A chopping board - of course! to assist with the chopping.
- A medium sized pot - to cook the tomatoes in.
- A wooden spoon - for stirring. However, I won't prevent you from using your favourite cooking stick, wooden or not.
Wondering how you can make your marinara sauce thicker?
The constistency of the marinara sauce will sometimes depend on the tomatoes used. Worried that your sauce is too watery? Well you can thicken it by doing either of the following:
- Add about 2 tablespoons of cassava flour to a small bowl. Mix with a bit of water to form a thick paste. Pour it into the pot with the marinara sauce then quickly stir.
- Add some mashed potatoes to the pot and stir.
- Chop vegetables such as zucchini and carrots and add them to the pot with the sauce. Cover then let simmer for at least 30 minutes.
- Add about 2 tablespoons of nutritional yeast. However, dont add the salt before you add the nutritional yeast. Adjust accordingly in the end.
- Alternatively, you could add some tomato paste to the sauce.
Under the right temperature, this easy marinara sauce from scratch can be stored in the fridge for up to a week. Just store it in air tight jars. It will also keep in the freezer for up to one year. To thaw the sauce, keep it on the table top the night before then use. Some actually believe that the thawed marinara sauce tastes better.
Easy Marinara Sauce from Scratch
- A food processor or blender – to mix the ingredients together. This will also ensure that the sauce gets the right consistency. Don’t have a food processor or blender? Then no problem at all. Just peel the tomatoes in advance before proceeding. To do this, boil some water in a pot. Meanwhile, separately fill a bowl with ice-cold water. Use a sharp knife to scar an X at the bottom of each tomato then carefully place the tomatoes into the pot with the boiling water for about 30 seconds. Carefully remove the tomatoes from the pot and slide them into the bowl with the ice-cold water then peel.
- A sharp knife – to cut and peel the vegetables before processing.
- A chopping board – of course! to assist with the chopping.
- A medium sized pot – to cook the tomatoes in.
- A wooden spoon – for stirring. However, I won’t prevent you from using your favourite cooking stick, wooden or not.
- 800 g fresh medium-sized tomatoes approximately 28oz)
- 50 g diced red onion approximately 3 oz
- 4 cloves garlic
- 3 tbsp extra virgin olive
- 1½ tsp a few basil leaves or dried oregano
- 1 large carrot optional
- 4 tbsp water
- salt and pepper to taste
- Clean the tomatoes, peel the onion, carrot and garlic. Chop the carrot into chunks then add them all with the water to a food processor or blender.
- Blend until smooth. It should have the consistency of a smoothie.
- Add the processed mixture into a medium sized pot, over medium heat and let simmer for about 5-10 minutes to allow the excess water from the tomatoes to evaporate. Allow to slightly brown.
- Reduce the heat then add the olive oil, oregano and basil (optional) to the pot with the tomato mixture then stir. Lower the heat and cook covered for 30 minutes, stirring constantly to prevent burning. You know it is done when the oil separates from the tomato mass and sort of floats at the top.
- Add the salt, oregano or basil then cover and let simmer over low heat for a further 15 minutes. Serve warm. The sauce will keep fresh in the fridge for 7 days, when stored properly.
- It is important to first let the excess water from the tomatoes to reduce as this helps with the flavour.
- To reduce the tanginess of the tomatoes, try adding one extra grated carrot (whole 30 option) or a tablespoon of honey (paleo) to the marinara sauce. Another paleo alternative that helps cut the acidity are raisins. However, be careful when using raisins due to their high sugar content.
“Nutrition information on the site is an estimate calculated using a third-party source and is provided for informational purposes only. It is highly recommended that you make your own calculations. If you have any specific dietary concerns, kindly consult with your healthcare practitioner. Variations may occur for many reasons, such as ingredients used and food preparation. We make no representation or warranty of the accuracy of this information.” Net carbs exclude fiber, erythritol and allulose since they do not impact the blood sugar levels in most people.
MORE DELICIOUS AND HEALTHY RECIPES TO TRY OUT
Hungry for more recipes? Here are my personal favourites that you may also love.