Here is my recipe for a low carb marinara sauce. This recipe can be used for a variety of different low carb dishes including zucchini pizza bites and low carb chicken parmesan. Did you make this recipe? Tag me on Instagram and use hashtag #jens_baking_adventures_

Marinara Sauce (Low Carb)

Servings: 15 Prep Time: 20 minutes Cook Time: 20 Minutes Total Time: 40 Minutes

Ingredients:

• 4 ounces Baby Bella Mushrooms, finely diced
• 1/2 medium White Onion, finely diced
• 1 tbsp. Half and Half
• 6 oz. Tomato Paste
• 14.5 ounces Diced Tomatoes
• 8 oz. tomato sauce
• 1 cup Chicken Broth
• 2 tsp. Minced Garlic
• 1 tsp. Garlic Salt
• 1 tsp. Italian Seasoning
• 1/2 tsp. Oregano
• 1 tsp. Salt
• Black pepper, to taste
• 1/4 cup grated parmesan cheese

Directions:

1. In a medium size stock pot, on medium heat, begin heating diced tomatoes, tomato sauce, tomato paste, and chicken broth.
2. Add in diced onion, mushrooms, and minced garlic. Continue to cook until onions and mushrooms are soft, stirring occasionally.
3. Add in half and half and stir until combined.
4. Add in garlic salt, Italian seasoning, oregano, salt, and pepper. Continue to stir to prevent burning.
5. Turn the heat down to low. Let simmer for five minutes, then add grated parmesan cheese.
6. Continue to simmer until sauce thickens and reaches desired temperature.
7. Serve on your favorite dish!

Leftover sauce can be stored in an airtight container in the refrigerator for up to two weeks.

Nutritional Information:

Calories: 30, Carbs: 4 g, Fiber: .7 g, Fat: .6 g, Protein: 1.7 g, Net Carbs: 3.3 g.