Pre-keto spaghetti was a staple in my diet. I could load up on bowl after bowl of the stuff. Something about the tender pasta mixed with a rich marinara sauce got my blood moving! Well, not literally, but you could say my affections were strong for the stuff. Post-keto I found that many prepackaged marinara sauces had added sugars. Seriously?! High fructose corn syrup?! I sought out recipe after recipe trying to find a sauce I would enjoy. After experimenting with some different combinations I finally came up with one I love. Garlic Basil Marinara. This sauce is great on zoodles (Get a Paderno Spiral Vegetable Slicer ! It’s amazing! More to come on this…), keto pizza or as a dipping sauce for cauliflower breadsticks.

Garlic Basil Marinara Sauce 28 Oz can Peeled Whole Tomatoes

2 Tsp Garlic powder

1 Tsp Onion Powder

2 Tsp Dried Basil

1 1/2 Tsp Dried Oregano

1 Tsp Dried Parsley

1 Tsp Salt

1/4 Tsp Black Pepper

3 Tbsp Red Wine Vinegar

1/4 Cup Extra Virgin Olive Oil Puree your tomatoes in a blender until consistency is liquid. (Ninja blenders work great!) Add the remaining ingredients and blend it a little more until evenly mixed. Heat the sauce over medium heat until hot. Serve however you’d like! Serving Size 1/2 Cup, 84 Calories, 7 g Fat, 1 g Protein, 3.5 Net Carbohydrates