Roasted Tomato Sauce (Keto; Paleo)

Roasted Tomato Sauce
Roasted Tomato Sauce

This is a great homemade sauce to use as a pizza base or to smother your meatballs over courgetti. (See my Low-carb Cabbage and Mince Rolls where I used the full batch.) The recipe yields a 500g / 17.6oz batch which will sufficiently feed 4 people as a ‘pasta’ sauce. (The macros have been calculated that one person’s serving will be approximately 125g / 4.4oz.) If you don’t need to use it all, you can freeze the remaining in handy batches. Don’t forget to stir in some dried oregano for an authentic Italian flavour.

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 7.7g
(46.1%); Fat 3.4g (45.7%); Protein 1.4g (8.2%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Print Recipe
Roasted Tomato Sauce (Keto; Paleo)
A delicious roasted tomato sauce to replace store-bought passata, coming in at 7.7g carbs per serving. The recipe will yield enough for 4 people to use as a sauce over courgetti etc (macros calculated as a 125g / 4.4oz serving)
Roasted Tomato Sauce
Votes: 5
Rating: 5
You:
Rate this recipe!
Course Sauces / Condiments
Cuisine General
Prep Time 15 minutes
Cook Time 1 hour
Servings
cups approx.
Ingredients
  • 2 large cloves garlic unpeeled
  • 1 tsp olive oil
  • 1 kg organic tomatoes (approx. 10)
  • 1 TB olive oil additional
  • 1 TB white wine vinegar
  • salt and freshly ground black pepper
  • pinch dried oregano (optional)
Course Sauces / Condiments
Cuisine General
Prep Time 15 minutes
Cook Time 1 hour
Servings
cups approx.
Ingredients
  • 2 large cloves garlic unpeeled
  • 1 tsp olive oil
  • 1 kg organic tomatoes (approx. 10)
  • 1 TB olive oil additional
  • 1 TB white wine vinegar
  • salt and freshly ground black pepper
  • pinch dried oregano (optional)
Roasted Tomato Sauce
Votes: 5
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 160°C / 320°F.
  2. Place the unpeeled garlic cloves onto a piece of aluminium foil. Drizzle over the teaspoon olive oil and wrap up tightly, ensuring the little foil parcel is sealed air-tight (make sure the skin of each clove is intact.)
  3. Halve the tomatoes and spread out on a roasting tray. Drizzle over the tablespoon olive oil and toss well to evenly coat. Add the garlic foil parcel to the tray.
  4. Bake in the oven for 1 hour.
  5. Remove and tip into a bowl or pan. Add the white wine vinegar. Open up the little foil parcel of roasted garlic. Once the cloves are cool enough to handle, slice off the top end of each and slide out the roasted puree.
  6. Use a hand blender to blitz the mixture well. Season with salt and freshly ground black pepper. (Add a pinch of dried oregano for an authentic Italian flavour.)
  7. Set aside to use as a pizza base sauce or 'pasta' sauce over your meatballs and courgetti.
  8. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
Recipe Notes

Photographs and recipes on MUD & LOVE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here; and if you want to subscribe to my monthly newsletter, click here. Happy cooking!

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Macro Details per serving
46.1%            Carbs
8.2%              Protein
45.7%            Fat

Nutritional Information per serving
Calories                         67Kcal / 280kJ
Fat                                  3.4g
of which saturates       0.5g
Carbohydrates             7.7g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           7.5g
Fibre                               2.6g
Protein                           1.4g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 7.7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Sulphites

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.

 

See all the Sauces and Condiments on Mud and Love:

Roast Garlic Aioli (Keto; Paleo)
Keto Chicken Liver Parfait
Chicken Liver Parfait (Keto)
Keto Hollandaise
Keto Hollandaise Sauce
Roasted Tomato Sauce
Roasted Tomato Sauce (Keto; Paleo)
Fresh Keto Tomato Ketchup
Fresh Tomato Ketchup (Keto; Paleo)
Keto Mayonnaise
Easy Homemade Mayonnaise (Keto; Paleo)
Load More

 

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Recipe
Roasted Tomato Sauce (Keto; Paleo)
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