I had posted that I couldn’t find a “low carb” marinara sauce so a friend of mine who’s also following this diet found this recipe for me.  It’s delicious and more healthy than the bottled stuff at the store.  Enjoy….Thanks Virginia..

1/3 c olive oil
2 cloves garlic peeled and sliced
3T finely chopped parsley (optional)
3T finely chopped onion
1can 28oz whole tomatoes (I’ll probably use crushed)
1 bay leaf
dash salt
dash black pepper
fresh basil leaves

1.In a large saucepan, heat oil over med heat
2.Add garlic and saute for 2-3 min
3.Add parsley and onion. Slowly add tomatoes. (Stir to break up tomatoes if using whole)
4.Add bay leaf, salt and pepper, bring to a boil
5.Cover and simmer sauce over low heat about 15 min for flavors to blend
6. Add some fresh finely chopped basil leaves if available serve over dish (eggplant).

Strain the sauce or puree in a food processor if you prefer a smooth sauce and correct the seasoning to your taste.

this looks so wonderful.  I bought a spaghetti squash (I’m in Cycle 2, and plan to make this and pour it over the squash.

Thanks Suntan for posting this!  Seems really easy and will be better for you than any bottled sauce. 

ummmm, I much prefer to start from scratch, as opposed to canned. I just want to add, watch your sodium in the canned tomatoes. Love this site with all these wonderful recipes…..

Try this sauce over chicken and top with a ff cheese(parm, mozzerella) “Chicken Parm”

Do you have to add all of the olive oil ?? How many servings does this make ??

They sell Hunt’s “low sodium” canned tomatoes.  That’s what I bought the 2nd time I made this sauce.  I cut up 1 1/2 eggplants for my husband and I and we put the sauce on each individual eggplant and it lasted us for a for another 3 times that we made it.   

OMGoodness!!! I made this recipe tonight…easy peasy. At first I thought it would taste too “tomato-y”…but WOW. Best I have ever had…then I went to cut my egglant and it had spoiled (brown spots i/s). So I am having over chicken, and will have over eggplant tomorrow. THANK YOU Suntan38 for posting this!!

One more thing , I used crushed tomatoes and love the texture…no straining..just enjoying…yummy

WonderWoman…..I used to have my produce going bad on me before I could use it also.  I bought these special bags that keep your produce from getting bad for up to a month.  I can’t remember what they are called but I found them at Bed, Bath & Beyond and at Target….by the ziplock stuff.  They are a lifesaver!  So glad you enoyed the recipe….

I think those food savers are called Debbie Meyer food saver bags

I have a spaghetti squash and though I could have it for dinner but upon re-reading the book, looks like it can only be had before 2, am I wrong or can I have it for dinner.  I am just beginning cycle 3

Suntan38: lol. I use those green bags all the time…don’t know why I didn’t put eggplant i/s? duh. thanks…lol.

Thank you for sharing! I also found Hunts to be the best canned tomatos..Good luck everyone

Loved, loved, LOVED this recipe.  i will never buy store-made again :)

This is one fantastic recipe and I use it on everything!! Thanks so much for the recipe.

Marinara without meatballs! Here we go:)

12 oz. bag of shredded cole slaw or broccoli slaw, from the produce section of the store. 3/4 LB lean ground turkey, 1/2 cup finely chopped parsley, 5 tsp.grated parmesan cheese, 2 tsp. garlic powder, 1 1/2 tsp. dry Italian seasoning, garlic salt (opt) 2 egg’s.

preheated 350 oven. Place slaw in microwave on high for 4 minutes-(cool, before adding it to other ingredients). In a large bowl add all of the above. Spray your baking sheet with cooking spray. this makes about 12 meatballs, bake for 30 minutes. Makes 6 servings.