Keto Oven-Roasted Tomato Sauce
Keto tomato sauce gets its richness from butter and an hour in the oven, no stovetop simmering required. Four ingredients, mostly hands-off, and it freezes beautifully.
Servings: 5 cups
Calories: 270kcal
Ingredients
- 56 ounces canned tomatoes (2 28-ounce cans of whole, crushed, or diced)
- 1/2 cup butter
- 6 cloves garlic smashed
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper
Instructions
- Empty the two 28-ounce cans of tomatoes into an oven-safe shallow dish. I used a 13 x 11 pyrex dish for this dish. If the tomatoes are whole, crush them with your hands or a potato masher.
- Dot the top of the tomatoes with butter. Yes, butter! Butter adds unbelievable richness and flavor to this sauce. Add the garlic.
- Bake at 425-F for about an hour, stirring once or twice during the cooking time.
- Remove from the heat and using the back of a fork or a potato masher, mash up the remaining chunks of tomato and garlic. Season with salt and pepper, and use in your favorite dish.
Notes
Recipe Card Tips
- Don't skip the butter or reduce the amount. It's doing the work that a long stovetop simmer usually does, and the sauce tastes noticeably thinner without it.
- Check your canned tomatoes for added sugar or salt before you buy. Brands vary quite a bit here.
- Freeze in flat, single-layer bags instead of containers. Flat bags thaw faster and stack better in a crowded freezer.
Nutrition
Serving: 1/3 cup | Calories: 270kcal | Carbohydrates: 24g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1031mg | Potassium: 953mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1251IU | Vitamin C: 30mg | Calcium: 121mg | Iron: 4mg | Net Carbohydrates: 18g