Easy Spaghetti Sauce

About

With every spaghetti sauce on the market full of sugars or high fructose corn syrup, it is hard to find a Keto or low carb friendly sauce. The good news is that this Keto spaghetti sauce is very easy to make, and you will prefer a homemade sauce over a store-bought one because it will be the best you have had. To make the sauce, take plenty of good olive oil and coat the bottom of a saute pan, saute some smashed garlic cloves in the oil and then add crushed tomatoes, fresh herbs like Italian basil and parsley and allow it to simmer for about ten minutes. It is as easy as that; Paleo-friendly as well!

Do I have to use crushed tomatoes?

No, diced tomatoes work super well for this, especially as a pizza sauce. If using diced tomatoes, cook the tomatoes until they are almost dry and add plenty of salt. A chunkier sauce works well on shirataki noodles or any other application where you would use spaghetti sauce.

What if I don’t have fresh herbs?

If you don’t have fresh herbs, you can use 1-2 teaspoons of dried Italian seasoning instead. Feel free to add garlic and onion powders too to taste.

Suggested pairing

Spaghetti sauce would go great with a spaghetti squash as well as shirataki noodles, as a pizza sauce on fathead dough or used like a marinara dip for Keto mozzarella sticks.

Ingredients

2 ½ tablespoon extra virgin olive oil
3 clove garlic
28 ounce organic crushed tomatoes by full circle
1 teaspoon coarse kosher salt by morton
5 leaf basil
4 sprig parsley

Instructions

Preheat a medium sized saute pan over medium-high heat until hot. Add the olive oil to the pan. You will not need to swirl the pan as there will be plenty of oil to cover the bottom of the pan.
Smash the garlic cloves with the side of a chef’s knife and place them into the hot oil. Allow to cook for about 30 seconds or until fragrant, they don’t need to get color on them.
Immediately, add the crushed tomatoes, a couple sprigs of fresh basil and parsley. Then allow the mixture to simmer for 5-10 minutes stirring occasionally. Add the salt. Taste and add more salt if necessary. Remember that the sauce is going on top of an unseasoned item and will need more salt to compensate. Remove the fresh herbs before serving.