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Keto Spaghetti Sauce

A simple, low-carb tomato-based spaghetti sauce made with aromatic vegetables and fresh basil.
Prep Time1 minute
Cook Time40 minutes
Total Time41 minutes
Servings: 12 servings

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 2 tablespoons olive oil in a large saucepan over medium heat until hot.
  • Add the finely chopped onion, finely chopped celery, and minced garlic and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
  • Pour in the 54 ounces of canned crushed tomatoes and stir to combine.
  • Add the roughly chopped basil, 1/2 teaspoon salt (or to taste), and 1/2 teaspoon black pepper; stir well.
  • Bring the sauce to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 40 minutes.
  • Remove from heat and serve immediately, or let cool completely before storing.

Equipment

  • Large Saucepan
  • Wooden spoon or spatula
  • Knife
  • Cutting Board

Notes

  • Store sauce covered in the refrigerator for up to 2 weeks.
  • Freeze leftovers in shallow containers for up to 6 months.