Low Carb Tomatensaus
Bursting with vibrant flavor and perfectly tailored for a low-carb lifestyle, this homemade Low Carb Tomatensaus is the ultimate healthy twist on a classic tomato sauce. Made with fresh, juicy tomatoes, aromatic garlic, and a medley of dried herbs like basil and oregano, this sauce is free from added sugars and balanced with a touch of erythritol to enhance its natural sweetness. The recipe incorporates easy techniques, such as blanching to peel the tomatoes for a silky smooth texture, and slow simmering to deepen the rich, savory flavors. Ready in just 40 minutes, this versatile sauce can be served over zoodles, spaghetti squash, or as a delicious pizza base. Whether you're following a keto, gluten-free, or low-carb diet, this tomatensaus is a game-changer in any kitchen. Perfect for meal prep and packed with wholesome ingredients, it's a must-try for anyone seeking a guilt-free, homemade tomato sauce alternative.
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Recipe Information
Ingredients
- 800 grams Fresh tomatoes
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves
- 1 medium Yellow onion
- 2 tablespoons Tomato paste (unsweetened)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Erythritol or other low-carb sweetener
- 10 leaves Fresh basil
- 120 milliliters Water
Instructions
Blanch and peel the tomatoes: Bring a large pot of water to boil. Make small ‘X’ cuts at the bottom of each tomato. Place the tomatoes into the boiling water for 30 seconds to 1 minute, then immediately transfer to a bowl of ice water. Peel off the skins and chop the tomatoes into small pieces.
Heat a large pan over medium heat and add the olive oil.
Mince the garlic and finely chop the onion. Add both to the heated olive oil and sauté until softened and fragrant, about 3-4 minutes.
Add the chopped tomatoes to the pan along with the tomato paste, dried basil, dried oregano, crushed red chili flakes, salt, and black pepper.
Stir well and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 20 minutes, stirring occasionally.
After 20 minutes, taste the sauce and adjust seasoning if needed. Stir in the erythritol or other low-carb sweetener to balance the acidity of the tomatoes.
Add 120 milliliters (½ cup) of water to the pan to adjust the consistency of the sauce. Cook for an additional 5-10 minutes until the sauce thickens to your preference.
Remove the pan from heat and stir in the fresh basil leaves before serving.
Serve the low-carb tomatensaus warm over your favorite low-carb noodles (such as zucchini noodles or spaghetti squash), as a base for pizza, or as a dipping sauce.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2419 mg | 105% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 29.9 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2371 mg | 50% | |
*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.
