Chunky Chorizo and Tomato Sauce

About

This Keto sauce recipe is rich in fats, flavor, and low carb veggies – perfect for stirring through low carb pastas or over cauliflower rice. Our low carb sauce has been prepared with tender red onion and garlic, smoky Spanish chorizo, juicy red bell pepper, aromatic rosemary, chopped tomatoes, and chicken stock. Once prepared, the sauce is simply simmered until flavorful and reduced.

Can I Blend the Sauce?

We have left our Keto sauce chunky with diced tomatoes, finely chopped vegetables, and chorizo pieces. Keeping this texture means that the sauce is perfect served directly over Keto noodle or rice dishes. If preferred, you may blend the sauce in a free-standing blender or with a handheld stick blender until smooth.

Can I Use Other Vegetables?

This quick and easy Keto sauce recipe is simple to prepare and incredibly versatile. We have added diced bell pepper to our sauce to complement the chorizo, however you can add in or sub with alternative low carb veggies if preferred. Chopped fresh tomatoes, celery and diced mushrooms would all make great Keto-friendly sauce additions. Be sure to adjust your macros accordingly to account for any changes made to the original recipe.

Ingredients

2 oz fresh food spanish chorizo
2 teaspoon rosemary, fresh
1 ¼ cup tomato, canned
1 clove garlic
½ medium – 2 1/2" diameter red onion
½ tablespoon extra virgin olive oil
½ medium – 2 1/2" diameter x 2 3/4" red pepper
½ cup chicken broth, bouillon or consomme, homemade
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Heat the olive oil in a skillet over a medium/high heat. Roughly chop the chorizo. Add the chorizo to the skillet and pan-fry until golden all over and releasing its oils.
Finely dice the onion, crush the garlic and finely chop the rosemary. Dice the bell pepper into small chunks. Add the onion, garlic, rosemary, bell pepper, salt and pepper to the skillet. Sweat gently for a few minutes with the chorizo until tender and fragrant.
Add the chopped tomatoes to the skillet along with the chicken stock. Bring the sauce up to a boil. Reduce to a simmer. Simmer the sauce for 10 minutes stirring occasionally until reduced.