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.
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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 Demo
Keto Sheet Pan Marinara Sauce
- 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.
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18 Comments on “Keto Sheet Pan Marinara Sauce”
I’ve made this numerous times and it’s always superb!! Tomatillos were on sale this week, so I bought a ton and made this with tomatillos, couple red tomatoes for sweetness, poblanos, onions, garlic, salt, and a little cumin to make for salsa verde, verde enchiladas, your crispy chicken verde, all the things!! I’m so excited!!
Hi Jenn! I LOVE this! So honored you use my recipe and I love the tweaks you’ve made! Sounds so delicious!
This is so good and it was so easy to make! I will definitely make this again. I only ended up with 3 cups of sauce though. I measured 8 cups of tomatoes so I am not sure where I went wrong. It still tastes lovely. Thank you!
So glad you like it! The measurements can vary a bit depending on how juicy your tomatoes are.
Natalie!!! Incredible!!!! I’ve made mariana sauce from scratch for a long time but I may never make it any way but yours again!!! Super easy and most delicious I’ve ever had!!! Made it for chicken parm to take to a new mom and also used it to make pizza for my littles. They loved it! Thank you!!!
Wow! What a fantastic review of my sheet pan marinara Jenn! I am so glad you liked it, you made my day. I am so glad it will be your new way of making sauce. How nice of you to bring a new mom dinner. That is always so appreciated! :)
This marinara sauce is so good! I love how little ingredients there are and it still holds so much flavor. I made a double batch at the end of summer with the last of my garden tomatoes and it kept really well in the freezer. Thanks for sharing!
So glad it turned out flavorful for you Kayla. I know I can hardly wait for next summer and more garden fresh tomatoes to make some more! :)
Natalie said on her IG stories that this was SO good, best sauce ever. Well, she is 100% right. I will likely never buy sauce again, this is perfection every single time- my husband is obsessed too. It’s ruined all other sauces for us!
Yeah! So glad you liked it Kara!
AMAZING!! We cooked the whole pan on the Traeger and it’s so yummy!! Thank you for sharing!
I love that you cooked it in the Traeger Nikki. Brilliant!
This is some of the most delicious tomato sauce I have ever had! Quick and easy to make. I didn’t have quite enough tomatoes so it made a smaller batch. I will be getting more tomatoes today to make more.
I love to hear that it was the most delicious tomato sauce you have ever had Katy. Even better that it was quick and easy to make. So glad you will be making it again!
Natalie, you did it again!!! This recipe was super easy and so so so full of flavor. Super a perfect way to use up the mass amount of tomatoes that we had here. I’m not a canner – so this was super easy and love that it didn’t have to cook all day on the stove. Love the idea of freezing it – we probably won’t get to that. Going to give a few as gifts!! Thanks again!
I too have so many tomatoes which is not a bad problem to have Martha. This way I can enjoy the fresh flavor year round!
I absolutely adore all your recipes and always get excited to make them as you post!
Thank you so much for your kind words Susie! It really means the world to me! I sure hope you like it!