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Roasted Tomato Napoletana Sauce – Low Carb

Roasted tomato napoletana sauce, is one of the easiest sauces to make ahead and have on hand in the fridge or freezer. Also a fabulous way to use excess tomatoes if you are like us and have loads growing in the garden this summer.

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Now I will say that in making this roasted tomato napoletana sauce you can add in any vegetables you want to for a thicker and heartier sauce.

Hidden vegetables from the unsuspecting kids (or husband) is always a fun game to play. 

saucepan full of tomato sauce

ROASTED TOMATO NAPOLETANA INGREDIENTS

The ingredients for our roasted tomato napoletana are pretty traditional. All ingredients can be found in the supermarket. You will need

  • 1200 g tomatoes
  • 2 garlic cloves
  • 1 tablespoon rosemary or 1/2 bunch thyme
  • 1/2 cup olive oil
  • 1 tbsp salt flakes if using iodised salt reduce to 1 tsp as it is much more concentrated
  • cracked pepper to taste
  • 1 cup chicken stock or bone broth

optional vegetables to add for a thicker heartier sauce (with hidden veg)

  • pumpkin zucchini, red capsicum, onion
truss tomatoes and garlic on a baking tray

HOW TO MAKE KETO NAPOLETANA SAUCE

Roasting the tomatoes for a naplotena sauce really does add a lot of flavour to the sauce. Roasting the tomatoes actually allows the natural sugars to caramelise and kind of sweetens the sauce. Traditionally sugar is added to the a napoletana mad with just chopped tomatoes to sweeten as it can actually be too acidic. But through roasting the sauce is richer, thicker and way tastier.

I have included both a Thermomix Keto Napoletana recipe method as well as stovetop for convenience.

CONVENTIONAL METHOD

  • Preheat oven to 200℃.  Line a baking tray with baking paper.
  • Onto the prepared tray add tomatoes, garlic and rosemary. Drizzle over olive oil and season with salt and pepper. Roast in oven for 30 minutes.
  • Remove from oven and carefully remove tomato skins and transfer to a food processor. Blend until smooth.
  • Transfer to a larger saucepan and add stock (and vegetables if using) and simmer sauce over medium low heat until rich and thick (15-20 min).

THERMOMIX® METHOD

  • Follow steps 1 and two above
  • Remove from oven and carefully remove tomato skins. Spoon tomato into mixer bowl and mix 10 sec/speed 5. (or in 2 batches depending on yield of tomatoes.
  • Add chicken stock and cook 25 min/ 100℃ / speed 2.
Roasted Tomato Napoletana Sauce - Low Carb Pinterest Banner

WHAT TO USE THE SAUCE FOR!

A good low carb napoletana sauce is so versatile. This sauce is great to use with

  1. Seafood Marinara
  2. Keto Lasagna
  3. Meatballs (god how I love meatballs) 😂
  4. Over a schnitzel
  5. Keto pasta

I do hope you share in the comments how you used this delicious roasted tomato napoletana sauce.

keto meatballs in tomato sauce

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truss tomatoes and a pan full of tomato sauce

Fresh Roasted Tomato Napoletana Sauce

A delicious fresh roasted tomato napoletana sauce that you can make and freeze for future use
5 from 1 vote
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Course: Sauce
Cuisine: Keto
Keyword: keto napoletana sauce
Recipe Category: Low Carb
Calories: 79kcal
Author: Megan Ellam
Servings: 16 serves
Tap or hover over number to scale ingredients
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Ingredients

  • 1200 g tomatoes
  • 2 garlic cloves
  • 1 tablespoon rosemary or 1/2 bunch thyme
  • 1/2 cup olive oil
  • 1 tbsp salt flakes if using iodised salt reduce to 1 tsp as it is much more concentrated
  • cracked pepper to taste
  • 1 cup chicken stock or bone broth

optional vegetables to add for a thicker heartier sauce (with hidden veg)

  • pumpkin zucchini, red capsicum, onion

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 200℃.  Line a baking tray with baking paper.
  • Onto the prepared tray add tomatoes, garlic and rosemary. Drizzle over olive oil and season with salt and pepper. Roast in oven for 30 minutes.
  • Remove from oven and carefully remove tomato skins and transfer to a food processor. Blend until smooth.
  • Transfer to a larger saucepan and add stock (and vegetables if using) and simmer sauce over medium low heat until rich and thick (15-20 min).

THERMOMIX® METHOD

  • Follow steps 1 and two above
  • Remove from oven and carefully remove tomato skins. Spoon tomato into mixer bowl and mix 10 sec/speed 5. (or in 2 batches depending on yield of tomatoes.
  • Add chicken stock and cook 25 min/ 100℃ / speed 2.

Notes

  1. Most napoletana or tomato sauce recipes have sugar or sweeteners added.  I have not added any sweetener to my mix as I love it just the way it is.  Sugar is meant to reduce the acidity of tomatoes (it really does depend on what you read in regards to this) and that is why it is added in sauce recipes.  Please make it without and if you taste the sauce before blending, you will know if it needs any sweetener, or seasoning.
  2. This recipe is ideal to make ahead and freeze in smaller batches.
  3. Nutritional is based on a 1/2 cup serve.

Nutrition

Serving: 1serve (1/2 cup) | Calories: 79kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 461mg | Potassium: 193mg | Fiber: 0g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 10.5mg | Calcium: 10mg | Iron: 0.3mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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