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Marvelous Marinara makes the goodness of summer tomatoes last all year

Marvelous Marinara

Who doesn’t love marinara? Neither pizza nor mozzarella cheese sticks would be the same without it. Okay, there are some people who prefer a white pizza, but I don’t know what to think about them.

Want to make Marvelous Marinara without having a gazillion herb bottles growing old? Order KetoLuxe Italian Seasoning Blend here

For the rest of us, tomato sauce is an integral part of our diets for good reasons (besides being delicious). People with Type 2 Diabetes are often encouraged to eat tomatoes to lower the risk of cardiovascular disease. Marinara contains high levels of vitamin A, vitamin C, calcium, and lycopene. The herbs in tomato sauce provide important antioxidants with no carb impact. This low carb recipe is sugar free and gluten free.

I show off some of the last of the tomatoes from my garden. Now that fall is here, I’m glad I froze so much Marvelous Marinara.

If your garden is like ours, you’re wondering how those green tomatoes that taunted you in the beginning of summer could torture you by becoming an overwhelming abundance of ripe and rotting tomatoes. Why did I think it would be a good idea to plant 10 different types of tomatoes? Why, my God, why? Whip up some marinara and freeze it to enjoy the best part of summer all winter. That’s what I’ve done.

45 minutes

20 minutes

2.5 pounds fresh Roma tomatoes (or a variety from your garden), peeled, seeded, and chopped
¼ cup extra virgin olive oil
4 cloves fresh garlic
2 tablespoons KetoLuxe Italian Seasoning Blend
2 ½ teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dried rosemary
1 teaspoon dried basil
1 cup Beef Bone Broth or beef stock
½ teaspoon red pepper flakes
¼ cup packed fresh basil leaves, chopped fine


  1. Chop tomatoes. Save all the juices and goodness.
  2. Heat oil in small sauce pan. Add KetoLuxe Italian Seasoning Blend. Don’t brown. Stir for about one minute.
  3. Add tomatoes, juices, bone broth, salt, and pepper flakes.
  4. Turn heat to low and simmer for 20 minutes or until thick and luscious.
  5. Remove from heat and add fresh basil.

6-½ cup servings

My version cuts the net carbs from an average of 14 a serving to 6. And it tastes delicious. If you want to go lower in carbs, cut down on the garlic. I believe garlic is worth the splurge for both its flavor and health benefits. Living low carb can only go so far.

Net carbs: 6 grams
Total carbs: 9 grams
Fiber: 2 grams
Fat: 9 grams
Protein: 3 grams
Calories: 123
Glycemic load: 3


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