Keto Sheet Pan Marinara Sauce
Keto Sheet Pan Marinara Sauce Recipe + Video – 4g net carbs! A low carb marinara sauce made by slow roasting garden tomatoes, onion + garlic, then blending. Freezer friendly! Paleo, Whole30, gluten free, grain free, dairy free, sugar free, vegan, plant based, clean eating, real food.
My garden is overflowing with tomatoes, and it is the best problem ever! It seems by the end of August we can’t eat the tomatoes fast enough.
One of my favorite ways to use them up (and preserve them!) is to make keto sheet pan marinara sauce. It is extremely easy, the oven and blender do all the work for you. Plus, it is THE MOST delicious marinara sauce I have ever had.
Keto Sheet Pan Marinara Sauce Ingredients
The best part of this sheet pan marinara sauce is its simplicity. Because when you have delicious ingredients like summer tomatoes, you don’t need to do a lot.
On a sheet pan you combine garden tomatoes, 1 chopped onion, whole cloves of garlic, olive oil and salt. That’s it! Slow roast for 2 hours until the tomatoes are caramelized with intense flavor. Transfer to your blender with some fresh basil, and you have tomato basil marinara sauce!
Freezing Sheet Pan Marinara Sauce
The easiest way to preserve your tomato sauce is to freeze it. It freezes beautifully! I love using these wide mouth pint mason jars, which are freezer friendly. Just make sure you stay below the “freezer” fill line! This recipe will fill 3 mason jars. These jars will be good in the freezer for at least 6 months, or your deep freezer for 1 year.
If you know how to can (which I have always wanted to try but have not yet attempted!), you could preserve these by canning also. Then they would be shelf stable!
Watch Sheet Pan Marinara Sauce Recipe DemoPrint
- 8 cups tomatoes, you can use grape tomatoes (my fav!) or large tomatoes that are cut into chunks
- 1 yellow onion, chopped
- 6 cloves of garlic, whole
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- 1/2 cup packed fresh basil
- Preheat your oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- Spread the tomatoes, onion + garlic on the baking sheet. Drizzle with olive oil and salt.
- Slow roast in the oven for 2 hours. Remove, and allow to cool to room temperature.
- Lift out the parchment paper, and transfer the tomato mixture to your high speed blender. Add in the fresh basil.
- Blend over low or medium speed until desired consistency. I like mine to be a little chunky. Taste for salt, and add more if needed.
- Pour the marinara sauce into wide mouth pint mason jars. This recipe makes 6 cups, so you’ll be able to fill 3 mason jars. If freezing, make sure you don’t go above the “freeze” fill line!
- Will keep in the fridge for at least 1 week, or frozen for at least 6 months in your freezer, or 1 year in your deep freezer.
Canning: If you know how to can (which I have always wanted to try but haven’t ever attempted), you could preserve these by canning also. Then they would be shelf stable. I can’t offer any advice, but sure Google could show you how!
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