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+ servings
Sheet pan marinara sauce in mason jars
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5 from 8 ratings

Keto Sheet Pan Marinara Sauce

This Keto Sheet Pan Marinara Sauce Recipe is only 4g net carbs! A low carb marinara sauce made by slow roasting garden tomatoes, onion + garlic, then blending. Freezer friendly!
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Condiment
Cuisine: Italian
Servings: 6 cups
Calories: 79
Author: Natalie


  • 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!


Calories: 79 | Total Carbs: 5.6g | Protein: 1.1g | Fat: 6.4g | Fiber: 1.5g | Net Carbs: 4g