Homemade Low Carb Marinara Sauce

Hey loves!

Today I have, for you, is an easy low carb marinara sauce. The tomatoes make it slightly sweet and acidic but with heavy savory herb notes. I simply love this for any kind of recipe that calls for a tomato sauce.

This recipe is nearly entirely home grown. I used fresh herbs, the rosemary, basil and oregano were picked from our little garden. I used three different kind of tomatoes in this sauce; San Marzanos, Sweet 100 Cherry Tomatos and Beefsteaks. Even the garlic was grown from a single clove and turned into a beautiful and pungent bulb of delicious.

If you have never grown your own food before, I strongly encourage you to give it a try. Most herbs and some vegetables grow very easily in decently sized pots. When we got started 3 summers ago, we had half a dozen 14 inch plastic pots. We grew Roma tomatoes, Blueberries, Cilantro, Sage, Lemon Thyme, Italian Parsley, Jalapeno Peppers and a Fig Tree. We only got a few fruits and about half of the herbs. Now we have a raised garden with three kinds of beans, three kinds of tomatoes, zucchini, three kinds of peppers and numerous herbs, all in a measly 33 square foot space. On top of that, we have a new Fig Tree (the other one died), a Meyer Lemon tree, Golden Raspberries, Purple Potatoes, and Blueberries all in the left over pots. That's right. You can grow some fruit trees in pots. Just keep them trimmed to a manageable size and they will give you some lovely lemons, apples, oranges or whatever you try to grow. If you put a little effort into it, you can grow all kinds of things in relatively little space.

You can add cooked ground meat to this and turn it in to a meat sauce to serve with spaghetti or even bake some homemade bread and use it as a dip. This would make a delicious sauce as pizza and the list goes on by tweaking an ingredient or two as you go. So this recipe can be summed up by its versatility. I just know that you will love it! So lets get started.

List of Ingredients:

Cherry Tomatoes - 2 Cups
San Marzano Tomatoes - 2 large ripe ones or 3 medium
Beef Steak Tomatoes - 2 medium ripe ones
Oregano - Fresh, chopped, 2 Tablespoons
Rosemary - Fresh, chopped, 2 tablespoons
Basil - Fresh, chopped, 1/4 Cup + another 1/4 Cup for garnish
Garlic - 3 Cloves, minced
Sugar - 1 Tablespoon (I used Truvia to keep it low carb)
Balsamic Vinegar - 1 Teaspoon
Black Pepper - 1 Teaspoon, coarsely ground
Paprika - 1 Tablespoon
Salt to taste

'Maters in Red!

First thing's first. Wash your produce and chop it up. Doesn't have to be too well chopped up because we will blend it later after it cooks.

For this recipe, we used what we grew. The San Marzanos are like Roma tomatoes, they are relatively juiceless and meaty, perfect for making tomato sauce. I added the Cherry tomatoes for sweetness. Then I added the Beefsteaks for a little extra moisture and volume.

Just a head's up. If you choose to grow the Sweet 100 Cherries, you will get many hundreds. The first year that we planted them, we harvested close to 400 tomatoes, not including the ones that fell on the ground. This past spring, the ones that fell turned into several dozen seedlings that would have given us many hundreds more. So if you want more tomatoes than you could possibly eat, then dig a hole and stick a cherry tomato into it or just the seeds.

Colorful deliciousness!

Now, go ahead and take a large pot and dump all of your ingredients in. Set the pot on medium-low heat and stir occasionally as the tomatoes and herbs cook down. Be patient, you're going to let this slow cook for about an hour before it's ready. Stir it regularly to keep the sauce from burning and sticking to the pot. Again, don't worry about the chunkiness. We will take care of that shortly.

Doesn't that look awesome!

After the hour is up, turn off the heat and remove the pot from the burner. Now, you could leave the mixture as is and it would surely make for a really tasty, albeit rustic, sauce. I didn't do that. I used my stick blender to blend and mix everything really well and to break down the larger bits.

You could also dump the sauce into your blender to get it to a more even consistency. If you go this route, make sure that your blender can handle the heat. We have a Vitamix that can heat your ingredients and make warm soup so if you have something like that it would work perfectly.

At this point, the sauce is ready to be used. Give it a taste and adjust accordingly, adding salt or even a couple shakes of red pepper flakes if you would like a bit of a kick. I chopped up the extra basil and some rosemary then mixed it in to give it a fresh flavor. If you want it thinner, add some water or tomato juice. If you want it thicker, let it hang out on the stove over medium-low heat to let it cook out some of the moisture.

However you do it, I hope you enjoy this homemade Marinara Sauce. As an example of one of the many ways you can put this sauce to use, I am pleased to announce the next recipe coming down the pipeline: Low Carb Eggplant Parmesan. The sweet and tangy marinara that you just learned how to make will be paired with pan-fried, almond flour coated eggplant slices, topped with crumbled goat cheese and fresh sliced basil. My husband and I both loved this dish and I can't wait to share it with you!

Please leave comments and share this recipe with your friends if you enjoy it! Have a wonderful day!

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