Keto Tomatensaus
Elevate your keto meals with this vibrant Keto Tomatensaus, a low-carb take on classic tomato sauce that pairs beautifully with zucchini noodles, grilled proteins, or cauliflower crusts. Made with fresh, peeled tomatoes and boundless flavor from garlic, onion, and a medley of fragrant herbs like oregano and basil, this sauce shines in its simplicity while catering to keto-friendly dietary needs. The optional touch of erythritol balances the natural acidity of the tomatoes without adding carbs, and a silky texture can be achieved with an immersion blender for that perfect finish. Ready in under an hour, this versatile sauce is as easy to prepare as it is to store, keeping well for days or freezing for future meal prep. Garnish with fresh basil and bring a zesty, homemade flair to your next keto creation!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 3 large Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 800 grams Tomatoes (fresh or canned, peeled and diced)
- 2 tablespoons Tomato paste (unsweetened)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Paprika powder
- 0.5 teaspoon Ground black pepper
- 0.75 teaspoon Sea salt
- 1 teaspoon Erythritol (optional, for balancing acidity)
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
Heat the olive oil in a medium-sized saucepan over medium heat.
Add the minced garlic and chopped onion to the pan. Sauté until fragrant and the onion becomes translucent, about 3–4 minutes.
Add the diced tomatoes and tomato paste to the pan. Stir to combine.
Season the mixture with dried oregano, dried basil, paprika powder, ground black pepper, and sea salt. Stir well to incorporate the spices.
Bring the sauce to a simmer over medium heat, then reduce the heat to low. Cover the saucepan with a lid, leaving a small gap for steam to escape.
Allow the sauce to simmer gently for 35–40 minutes, stirring occasionally. The sauce should thicken and the flavors should meld beautifully.
Taste the sauce and, if needed, add the erythritol to balance the acidity of the tomatoes.
For a smooth texture, use an immersion blender to puree the sauce directly in the pan, or transfer it to a blender to puree in batches (optional step).
Serve warm over your favorite keto dish, and garnish with fresh basil leaves if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 30.0 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2399 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
