Low Carb Molho de Tomate
Embrace the rich, vibrant flavors of homemade Low Carb Molho de Tomate, a delicious and keto-friendly take on the classic tomato sauce. Bursting with the natural sweetness of blanched ripe tomatoes and enhanced with aromatic garlic, onion, and red bell pepper, this low-carb version substitutes traditional sugar with erythritol for a guilt-free indulgence. Slowly simmered with dried herbs like oregano and basil, the sauce achieves a depth of flavor, while fresh parsley and basil stirred in at the end provide a fresh, herbaceous finish. Perfectly versatile, this sauce pairs beautifully with zucchini noodles, baked proteins, or sautéed vegetables, making it a staple for healthy, low-carb meal prep. Ready in under an hour, this wholesome recipe is freezer-friendly, ensuring you have a vibrant homemade sauce at your fingertips whenever you need it!
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Recipe Information
Ingredients
- 1.5 kilograms ripe tomatoes
- 2 tablespoons olive oil
- 3 large garlic cloves
- 1 medium onion
- 1 small red bell pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 0.5 cup water
- 1 teaspoon erythritol or other low carb sweetener
Instructions
Wash the tomatoes thoroughly and remove the cores. Cut a shallow 'X' at the base of each tomato.
Bring a large pot of water to a boil and prepare an ice bath in a large bowl.
Blanch the tomatoes by placing them in boiling water for about 30 seconds or until the skin begins to peel back at the cuts.
Transfer the tomatoes immediately to the ice bath to stop the cooking process.
Once cool, peel the skins off the tomatoes. Chop them coarsely and set aside.
Heat the olive oil in a large pan over medium heat.
Finely chop the garlic, onion, and red bell pepper. Add them to the pan and sauté until the onion becomes translucent, about 5 minutes.
Add the chopped tomatoes to the pan along with the dried oregano, dried basil, salt, and black pepper. Stir to combine.
Add the water and the erythritol or other low carb sweetener. Stir again and bring the mixture to a gentle simmer.
Reduce the heat to low and let the sauce simmer uncovered for 30-40 minutes, stirring occasionally, until it thickens to the desired consistency.
Chop the fresh parsley and fresh basil. Stir them into the sauce during the last 5 minutes of cooking for a burst of fresh flavor.
Taste and adjust seasoning if needed.
Remove from heat and let the sauce cool slightly.
For a smooth sauce, use an immersion blender to blend it to your preferred consistency.
Serve immediately or store in the refrigerator for up to a week or freeze for up to 3 months.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 49.7 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 4200 mg | 89% | |
*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.
