Easy Keto Marinara Sauce (Low Carb and Gluten Free)
Try this Easy Keto Marinara Sauce (Low Carb and Gluten Free) recipe, or contribute your own.
Try this Easy Keto Marinara Sauce (Low Carb and Gluten Free) recipe, or contribute your own.
- Carbohydrate 13.1781633627965 g
- Cholesterol 0 mg
- Fat 6.49678953666151 g
- Fiber 2.04615936986373 g
- Protein 3.703647656206 g
- Saturated Fat 0.899495344492243 g
- Serving Size 1 1 cup (238g)
- Sodium 473.929703060824 mg
- Sugar 11.1320039929327 g
- Trans Fat 0.183688468890895 g
- Calories 107 calories
Step-by-step
- Puree the tomatoes in a small blender or magic bullet.
- Stir in the remaining ingredients.
- Taste and adjust salt if necessary.
Traditional cooked tomato sauces rely on hours of simmering to concentrate fruit sugars and break down pectin walls, but this raw-style preparation keeps the bright, fresh acidity of San Marzano tomatoes intact by bypassing the stovetop entirely. Pureeing the canned tomatoes in a small blender creates a smooth base, and whisking the extra virgin olive oil directly into the cold puree emulsifies the fat into the liquid without heat. Red wine vinegar provides a sharp counterbalance to the natural sweetness of the fruit, cutting through richness while lifting the overall profile. Dried herbs like basil and oregano need adequate hydration time to rehydrate and release their essential oils into the cold mixture, which happens naturally as the sauce rests in the refrigerator for at least thirty minutes before serving. Pairing this vibrant, uncooked sauce with zucchini noodles or roasted spaghetti squash provides a contrasting thermal and textural element that highlights the cool, bright acidity of the tomato base. Achieving the correct consistency relies purely on visual inspection; if the sauce coats the back of a spoon thickly without watery pooling at the edges, the emulsification is successful. Storing the finished sauce in an airtight glass container in the refrigerator for up to five days maintains its safety and flavor integrity. Freezing the mixture in a sealed container for up to three months offers a reliable long-term preservation option, provided you leave a half-inch of headspace for expansion.
