Low Carb Vegetable Tomato Sauce
Elevate your pasta night with this delicious Low Carb Vegetable Tomato Sauce, a wholesome alternative that’s packed with flavor and vibrant veggies. This recipe combines sautéed zucchini, red bell pepper, earthy mushrooms, and aromatic garlic with a rich base of crushed tomatoes and Italian seasoning for a mouthwatering sauce that’s naturally low-carb. Perfect for pairing with zoodles, spaghetti squash, or as a hearty topping for grilled proteins, this versatile dish is both health-conscious and satisfying. Ready in just 45 minutes, it’s an easy, crowd-pleasing meal that’s ideal for busy weeknights or meal prep. Garnish with fresh basil for a burst of freshness! Keywords: low carb tomato sauce, vegetable sauce, healthy pasta sauce, keto-friendly tomato sauce, meal prep.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 cup mushrooms, finely chopped
- 28 ounces canned crushed tomatoes (no added sugar)
- 0.5 cup water or vegetable broth
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoon crushed red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh basil, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until it starts to soften and become translucent.
Stir in the minced garlic and cook for 1 additional minute, stirring frequently to prevent burning.
Add the diced zucchini, red bell pepper, and chopped mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned crushed tomatoes and water or vegetable broth. Stir well to combine.
Add the dried Italian seasoning, crushed red pepper flakes (if using), salt, and ground black pepper. Stir thoroughly.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the sauce cook for 20 minutes, stirring occasionally to prevent sticking.
Taste the sauce and adjust seasoning as necessary. If desired, garnish with freshly chopped basil before serving.
Serve over zoodles, spaghetti squash, or use as a flavorful low-carb base for your favorite dishes.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2677 mg | 116% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 41.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 243 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3004 mg | 64% | |
*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.
