Keto Spaghetti Sauce
A simple, low-carb spaghetti sauce made with crushed tomatoes, aromatics, and fresh basil.
Equipment
- Large saucepan
- Wooden Spoon or Spatula
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
Ingredients
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 54 ounces crushed tomatoes (canned)
- 1/4 cup basil, roughly chopped
- 1/2 teaspoon salt to taste
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large saucepan over medium heat until shimmering.
- Add the finely chopped onion, celery, and minced garlic to the pan and cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Pour in the canned crushed tomatoes and stir to combine with the aromatics.
- Add the roughly chopped basil, salt, and black pepper; bring the sauce to a gentle boil.
- Once boiling, reduce the heat to low, cover the pan, and simmer the sauce gently for 40 minutes, stirring occasionally.
- Remove the saucepan from the heat and serve immediately or let cool before storing.
Notes
- Store refrigerated covered for up to 2 weeks.
- Freeze leftovers in a shallow container for up to 6 months.