A fresh tomato sauce may seem more effort than opening a can but the taste cannot be beat. You can always make a batch and freeze it too!
When I make a batch of low carb tomato sauce I will store it in jars and keep it in the fridge for a week. It then means I bake a few recipes that need tomato sauce but that’s good meal planning! Or a great pan of shakshuka for a weekend brunch!
The best thing about a homemade low carb tomato sauce is that there are no hidden preservatives or sugars in it. When you make it yourself, you are in control of the ingredients. Add the herbs and flavourings of your choice, but this is a great low carb and sugar free tomato sauce to use as a base.
- 2 cups tomatoes fresh, chopped
- 2 tablespoons olive oil
- 2 cloves garlic chopped
- 1 tablespoon lemon zest
- 1 teaspoon oregano dried
- 2 tablespoons basil, fresh chopped
- Roughly chop the tomatoes and place in a saucepan with the olive oil, garlic, lemon zest and oregano. Bring to the boil, cover, simmer gently for 30 minutes.
- Add the basil, salt and pepper to taste and simmer uncovered, for a further 20-30 minutes until the sauce is thickened. Pass through a sieve if a smoother sauce is preferred.