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Sheet pan marinara sauce in mason jars

Keto Sheet Pan Marinara Sauce

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: 6 cups 1x


  • 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


  1. Preheat your oven to 350ºF. Line a rimmed baking sheet with parchment paper.
  2. Spread the tomatoes, onion + garlic on the baking sheet. Drizzle with olive oil and salt.
  3. Slow roast in the oven for 2 hours. Remove, and allow to cool to room temperature.
  4. Lift out the parchment paper, and transfer the tomato mixture to your high speed blender. Add in the fresh basil.
  5. 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.
  6. 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!
  7. 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!