I've been making this sauce for years because it's so easy and adds an amazing flavor to any dishes, not just pasta! I like to serve mine with meatballs and vegetable pasta alternatives like zucchini noodles.

Just like this Baked Feta Pasta Sauce, it's so versatile, plus it's also dairy-free! If you're planning to use it as pasta sauce, simply heat up and serve with your favorite low-carb pasta options such as zucchini noodles, palmini noodles, or shirataki noodles.

This sauce can also be used as a base for casseroles, meatballs and you can even use it to make bolognese-style dishes or keto lasagna. It works well on pizza because you can use it just like you would Marinara Sauce, or simply bake with some chicken.

Finally, this sugar-free tomato sauce is great for meal prep and batch cooking. It's easy to portion it up and freeze it so you've got a tasty sauce ready for future meals.

Preparation time

Hands-on:    10 minutes
Overall:     40 minutes

Nutritional values (per serving, about 1/2 cup, 120 ml/ 4 fl oz)

Total Carbs 5.2 grams
Fiber 2.1 grams
Net Carbs 3.1 grams
Protein 1 grams
Fat 7 grams
of which Saturated 1 grams
Energy 84 kcal
Magnesium 12 mg (3% RDA)
Potassium 242 mg (12% EMR)

Macronutrient ratio: Calories from carbs (16%), protein (5%), fat (79%)

Ingredients (makes about 4 cups, 960 ml)

  • 450 g canned peeled tomatoes (1 lb)
  • 4 large celery stalks, sliced (300 g/ 10.6 oz)
  • 1 large brown onion, diced (150 g/ 5.3 oz)
  • 4 cloves garlic, sliced
  • 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Optional: 1 tbsp Worcestershire sauce

Instructions

  1. Dice the onion. Slice the celery stalks and garlic. Pour the olive oil in a saucepan and add onion. Fry for 3 to 5 minutes, until lightly browned and fragrant. You can fry it longer for more caramelized flavor. Add garlic and cook for another 30 seconds.
  2. Finally add celery, tomatoes, salt and pepper. Optionally add 1 tablespoon of Worcestershire sauce. Cover with a lid and reduce the heat to low-medium. Simmer until the celery is tender, for 20 to 30 minutes.
  3. Remove the lid and give it a good stir. Set aside to cool down a little before using an immersion blender and processing until smooth.
  4. Let it cool down completely before pouring in saleable jars. Store in the fridge in sealed jars for up to a week. For longer storage, transfer to an ice tray or small freezer-friendly containers and freeze for up to 6 months. When ready to use, just pop out a few cubes.
  5. Serve with zucchini noodles, palmini noodles or shirataki noodles and protein options of choice (chicken or any meatballs work best).


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Tomato & Celery Pasta Sauce

Inspired by traditional Spanish Paella, this a one-pot low-carb meal is made with four types of seafood plus tomato, saffron and herb-infused cauli-rice.

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Low-Carb Seafood Cauliflower Paella

These easy keto popsicles are perfect for summer and completely guilt-free! Refreshing and light, virtually zero-carb and zero calorie so you can easily have a few on a hot day!

We're using earl grey tea bags (or you can use an equivalent amount of loose tea), lemon and keto approved sweetener with a few leaves of fresh mint. Instead of earl grey you can use any black tea including decaf. Green tea or herbal tea can be used as well. Enjoy!

Recipe Tips

  • Tea: You can use tea bags or loose tea. Black tea, earl grey, herbal tea or even fruit tea are all good option. If using fruit tea, make sure it's unsweetened.
  • Sweeteners: You can either use Allulose or any powdered low-carb sweetener like Erythritol or Swerve. If you prefer more sweetness, add a tablespoon or two, or use less if you don't like your popsicles too sweet.
  • Citrus: We are using lemon juice but you can use other options such as limes or bergamots.
  • Herbs: Mint works best with ice teas although you can try other options such as lemon verbena or thyme.

Preparation time

Hands-on:     10 minutes
Overall:       2 hours

Nutritional values (per serving, popsicle)

Total Carbs 0.7 grams
Fiber 0 grams
Net Carbs 0.6 grams
Protein 0 grams
Fat 0 grams
of which Saturated 0 grams
Energy 2 kcal
Magnesium 0 mg (1% RDA)
Potassium 6 mg (1% EMR)

Macronutrient ratio: Calories from carbs (92%), protein (3%), fat (5%)

Ingredients (makes 8 popsicles)

  • 2 earl grey tea bags or black tea of choice
  • 2 cups boiling water (480 ml/ 16 fl oz)
  • 4 tbsp granulated Allulose or Erythritol (40 g/ 1.4 oz)
  • 4 tbsp fresh lemon juice (60 ml/ 2 fl oz)
  • 1/2 whole organic lemon, sliced and few mint leaves

Instructions

  1. Brew the tea by pouring 2 cups (480 ml) of hot water over 2 tea bags or an equivalent amount of loose tea. You can use earl grey tea or your favorite black tea. Steep for 3 minutes, and then remove the bags or pour through a sieve if using loose tea. Stir in the sweetener (Allulose or Erythritol) and mix until dissolved. Set aside to cool down to room temperature.
  2. Add fresh lemon juice.
  3. You can add a few lemon slices or mint leaves. Thinly slice the lemon and cut each slice in half. Divide the lemon slices and a few fresh mint leaves between 8 popsicle molds (85 ml/ 3 fl oz each). Pour the cooled tea over them. Insert the popsicle sticks. Freeze for about 2 hours or until set.
  4. Once set, remove from the molds and place in freezer bags. It helps to run some warm water on the outside of the molds to release the popsicles.
  5. Store in a freezer for up to 6 months.


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Sugar-Free Lemon Ice Tea Popsicles

The original baked feta pasta sauce made from scratch. A delicious sauce to serve with low-carb pasta, zucchini noodles or palmini noodles.

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Baked Feta Pasta Sauce

Refreshing summer keto popsicles made with just 4 ingredients: gut-healthy kefir, blueberries, vanilla and low-carb sweetener. No ice cream maker needed!

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Sugar-Free Blueberry Kefir Popsicles

This is an easy low-carb lunch or dinner option for busy days and lunchboxes. You'll only need 5 ingredients and 5 minutes to make them from scratch!

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Keto Smoked Salmon & Avocado Sushi Rolls

This easy skillet keto pancake is like a cross between a soufflé, omelet and pancake. It's light and fluffy and it's topped with sweet-tart summer berries for the ultimate breakfast treat.

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Low-Carb Berry Dutch Baby Pancake

This keto blender summer berry ice cream is super easy to make, low in carbs and calories, plus thanks to collagen it's also high in protein. No ice cream maker needed!

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Raspberry Collagen Blender Ice Cream

Cauliflower is a great alternative to rice in this easy summer inspired one-pot side dish! This is a great low-carb option to serve with grilled chicken or prawns (shrimp), roast salmon or juicy steak.

You can also add some crumbled feta on top or serve with some grilled halloumi for an easy a vegetarian keto dinner!

Not a fan of cauliflower? You can use palmini rice like I did in this Chicken Fried Rice recipe or shirataki rice.

More Cauliflower Rice Recipes

If you like cauliflower rice to serve as a side, here are some of the best recipes:

Also great low-carb sides using cauliflower rice:

Preparation time

Hands-on:    20 minutes
Overall:     30 minutes

Nutritional values (per serving, about 1 cup, 170 g/ 6 oz)

Total Carbs 11.5 grams
Fiber 4 grams
Net Carbs 7.4 grams
Protein 3.1 grams
Fat 18.7 grams
of which Saturated 2.7 grams
Energy 216 kcal
Magnesium 29 mg (7% RDA)
Potassium 590 mg (30% EMR)

Macronutrient ratio: Calories from carbs (14%), protein (6%), fat (80%)

Ingredients (makes 6 servings)

  • 1 small cauliflower, cut into florets (500 g/ 1.1 lbs)
  • 1/2 cup extra virgin olive oil or avocado oil (120 ml/ 4 fl oz)
  • 1 small red onion (60 g/ 2.1 oz)
  • 2 cloves garlic, minced
  • 1 medium zucchini, diced (200 g/ 7.1 oz)
  • 2 medium celery stalks, sliced (80 g/ 2.8 oz)
  • 1 small green bell pepper, sliced (100 g/ 3.5 oz)
  • 1 small red bell pepper, sliced (100 g/ 3.5 oz)
  • 1 small yellow or orange bell pepper, sliced (100 g/ 3.5 oz)
  • 1 cup cherry tomatoes, halved (150 g/ 5.3 oz)
  • 1 tsp paprika
  • 1/2 tsp smoked paprika
  • 4 tbsp fresh lemon juice (60 ml/ 2 fl oz)
  • 1 tsp sea salt, or to taste
  • 1/2 tsp black pepper, or to taste
  • small bunch of cilantro or parsley

Instructions

  1. Rice the cauliflower. To do that, run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.
  2. Slice the onion, bell peppers and celery. Dice the zucchini into small 1 cm (1/2 inch) pieces. Halve the tomatoes and mince the garlic.
  3. Grease a large skillet with half of the olive oil (or avocado oil). Add the onion and cook on medium-high for 3 to 5 minutes, until lightly browned and fragrant. Add the garlic, zucchini and celery and cook for about 5 minutes, stirring occasionally.
  4. Add the bell peppers and cook for another 5 minutes.
  5. Finally add the remaining olive oil, tomatoes, cauliflower rice, sweet and smoked paprika, lemon juice, salt and pepper. Stir to combine and cook for 6 to 8 minutes, stirring occasionally, until the cauliflower rice is crisp-tender.
  6. Take off the heat and stir in chopped cilantro. Eat warm as a side with any meat, fish or seafood, or with some crumbled feta or grilled halloumi.
  7. Store in the fridge in a sealed container for up to 5 days.


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One Pot Fiesta Cauliflower Rice

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