Dips & Sauces/ Gluten Free/ Low Carb

Marinara Sauce

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This sauce is just delicious as a side dip with breadsticks or used as a base topping for pizza (all low carb of course!).   You could slather it over chicken and bake it too.   Or perhaps over fish.  Or some veggies…okay, it’s a versatile sauce!  You get the idea….

Personally, I love it with my low carb breadsticks….d-licious!


2 tbslpn olive oil

1 onion, peeled and chopped

3 cloves of garlic, peeled and chopped

2 tins chopped tomatoes

2 tblspn tomatoe puree

2 1/2 tblspn dried oregano

2 1/2 tblspn dried parsley

1/4 cup Romano cheese, grated

1/3 cup Parmesan cheese, grated

2 bay leaves

salt and pepper


  • Heat the oil in a saucepan and add the onion and garlic. Sautee for 3-5 minutes until soft.
  • Add the tomatoes, oregano, bay leaves, Romana and Parmesan cheese.  Bring to the boil then simmer for 40 minutes.
  • Season to taste.
  • Remove the bay leaves.
  • Serve, eat and enjoy!


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  • Reply
    October 9, 2019 at 4:41 am

    Does cheese add extra flavour to the sauce? Whats the shelf life of this in fridge?

    • Reply
      Angela Coleby
      October 9, 2019 at 9:40 am

      It does if the Parmesan is a good quality and it adds a bit of texture too. It should keep for about a week in the fridge.

  • Reply
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    June 12, 2019 at 9:35 pm

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  • Reply
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    […] slices are coated with a mix of oregano and almond flour.  I used a low carb Marinara sauce but did not drown the eggplant slices in it.  As the dish cooks with the bubbling cheese, the sauce […]

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    Baked Eggplant Fries - Divalicious Recipes
    April 26, 2019 at 8:46 pm

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  • Reply
    Sunshine Ocheltree
    February 7, 2014 at 5:04 pm

    I have made this 3 times now. I add a bit of splenda and red pepper flakes to mine. It gives it just a bit and sweetness that we enjoy. I use it on my low carb pizza, lasgana or just as a dip for my cheese crisps. Thanks for such a great recipe!

    • Reply
      February 8, 2014 at 1:04 pm

      Thanks Sunshine! Am glad you enjoy it!

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