This delicious marinara sauce is made with passata (tomato purée) so it doesn’t need to cook for long. Made with fresh garlic, herbs, and olive oil, and no added sugars, it’s fresh, full of flavor, and keto-friendly. A must have sauce for meatballs, pasta, pizza, or any other Italian-inspired recipes.
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Why You’ll Love This Recipe
If you’re looking for a marinara sauce that’s quick and easy to make, bursting with fresh flavor, and completely free of added sugars, look no further!
Traditional marinara is typically made with fresh or canned whole peeled tomatoes that need to simmer for over an hour to develop that rich, sweet depth of flavor.
But in this recipe, I take a little shortcut by using tomato purée (passata) instead. Passata is simply strained, cooked tomatoes, sometimes with just a touch of salt. The result? A velvety-smooth, naturally sweet marinara sauce that’s ready in under 30 minutes! With plenty of garlic, fresh herbs, and olive oil, this sauce is full of bold, classic flavor.
This keto-friendly marinara pairs beautifully with meatballs, chicken parmesan, or your favorite noodles. For a low-carb meal, try it with zucchini noodles, spaghetti squash, or layered into a hearty zucchini lasagna. Don’t forget a generous sprinkle of parmesan for that true Italian touch!
Try it with my delicious grain-free, gluten-free and keto-friendly lamb meatballs for a mouthwatering healthy and comforting meal!
Ingredients for this Marinara Sauce
Passata di pomodoro (tomato puree). This is the key ingredient for a quick marinara sauce that doesn’t need to cook for hours. Passata is made from cooked and strained tomatoes and is velvety and smooth. Choose a good quality passata, preferably organic, for the best taste. Most passatas contain salt, so make sure you don’t add too much, and taste before adding more.
Extra virgin olive oil. A must healthy fat in every Italian-inspired recipe. Choose a good quality extra virgin olive oil.
Onion. Not a required ingredient for marinara sauce, but adds extra flavor and a touch of sweetness without adding any sugars. Chop very finely and sauté well for a soft and sweet result.
Garlic. A key flavor in marinara sauce, fresh garlic gives the best results, but you can use pre-minced garlic if that’s the only thing you have on hand. Use 3-4 cloves of garlic for a nice balanced flavor.
Basil. The dominant herb in marinara sauce, basil must be fresh for the best results. Chop it finely or break it with your hands if you want a more rustic and vibrant sauce.
Parsley. A touch of fresh parsley adds more flavor depth. Fresh is always best.
Oregano. Another herb that speaks Italian and add a gentle spicy note and aroma to the sauce. You can use fresh or dried oregano.
Salt. Add salt to taste, keeping in mind that passata might already have salt added. I use Redmond Real Salt in all my recipes for its unique flavor and health benefits.
Pepper. A little crushed black pepper adds a warm and spicy note that brings all the flavors together.
Tools You May Needs
Cutting board and knife(s).
Large pot with lid or Dutch Oven.
How To Make THis Marinara Sauce
Step 1: Gather and prepare all your ingredients. Finely chop the onion, garlic (or use a garlic press), and fresh herbs.
Step 2: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for a few minutes, stirring occasionally, until soft and translucent.
Step 3: Add the minced garlic and cook for another minute, stirring gently with a wooden spoon.
Step 4: Pour in the passata, then add salt, pepper, and chopped herbs. Stir well to combine.
Step 5: Once the sauce comes to a gentle boil, reduce the heat to low. Cover with a lid and let it simmer for 10–15 minutes, stirring occasionally. Open the lid carefully to avoid splashes.
Step 6: Taste and adjust the seasoning as needed. Serve warm, or let cool and store in an airtight container in the fridge for up to 5 days.
Notes
This marinara sauce is delicious served with meatballs, chicken parmesan, pasta or lasagna dishes. For a keto-friendly meal, you can use your favorite low-carb noodles, veggie noodles, or use sliced zucchini in place of lasagna sheets!
You can double (or triple) this recipe to make a large batch for storage. Store in freezer-safe bags or containers and freeze up to 6 months, or can it following safe guidelines.
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Printable Recipe Card
Quick and Easy Marinara Sauce (Keto-friendly)
Equipment
- Cutting board and knife(s).
- Large pot with lid or Dutch Oven.
Ingredients
- 1 bottle (680 ml) passata di pomodoro (tomato puree)
- 2-3 tbsp extra virgin olive oil
- 1/2 onion finely minched
- 3-4 cloves garlic finely minched
- 4 tbsp fresh basil finely chopped
- 1-2 tsp fresh oregano finely chopped
- 1-2 tsp fresh parsley finely chopped
- Salt and pepper to taste
Instructions
- Gather and prepare all your ingredients. Finely chop the onion, garlic (or use a garlic press), and fresh herbs.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for a few minutes, stirring occasionally, until soft and translucent.
- Add the minced garlic and cook for another minute, stirring gently with a wooden spoon.
- Pour in the passata, then add salt, pepper, and chopped herbs. Stir well to combine.
- Once the sauce comes to a gentle boil, reduce the heat to low. Cover with a lid and let it simmer for 10–15 minutes, stirring occasionally. Open the lid carefully to avoid splashes.
- Taste and adjust the seasoning as needed. Serve warm, or let cool and store in an airtight container in the fridge for up to 5 days.
I made this because I eat Keto. It is wonderful over zucchini spirals. I am so glad that I found this recipe. I hope you make more amazing recipes like this one. It is so easy to make and have ready in under a 1/2 hour.
Thank you so much, Gabriele!! I’m very glad you liked it and having it over zucchini noodles is one of our favorite way to eat this Marinara sauce 🙂
I forgot to check the stars. I give it a 5 star.