Homemade Chunky Marinara Sauce

Homemade chunky marinara sauce recipe.

Marinara sauce is a staple - you always need to have some on hand in the event of an impromptu finger food craving! If you are wondering how to make marinara sauce from scratch, this recipe is a healthy, low sugar alternative to American’s favorite bar food condiment.


When I first set out to make a marinara sauce from scratch, I was a bit intimidated. I just figured that a popular condiment in restaurants this yummy would be difficult to make.


Not so!


The basic ingredients are tomatoes, olive oil, and garlic. The addition of fresh basil really adds a special touch, think comfort sauce! Of course, you need a sweetener, so I went to my go-to favorite, Organic Powdered Stevia Herb by Frontier Natural Products. Its 100% stevia leaf, so you won’t have to worry about getting any of that pesky maltodextrose so common in stevia purchased at the grocery store. A little of this goes a long way - I purchased a 16 ounce bag last year and it is still over half full!


This sauce can be frozen, which is great to have on hand for those days when you don’t have time to cook and you just found out that you are hosting NFL Sunday at your house.


Go Pack Go!

Nutritional Information

and Macros Per Serving

(serving size = 1/4 cup ramekin):

Nutritional information for homemade low sugar marinara sauce recipe.
Easy to read macros chart for homemade chunky marinara sauce recipe


About 1 1/2 cups or 6 servings


Total Time: 40 Minutes

(Prep: 20 Minutes / Cook: 20 Minutes)


  • 5 medium tomatoes, roughly diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh basil, roughly chopped
  • 2 teaspoons dried minced onions
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes (add more for extra spice)
  • 1/4 teaspoon ground black pepper
  • pinch 100% pure leaf stevia
  • 1/2 tablespoon heavy cream

Helpful TIP


To effortlessly get a nice, clean cut on your tomatoes, use a serrated knife.


Puree the tomatoes in a food processor for a few seconds until they are broken down but still somewhat chunky.


Heat a large saucepan over medium. Add the olive oil followed by the garlic and cook for another minute until the garlic becomes fragrant. Remove the pan from the heat and swirl the contents around the pan until the garlic softens and is slightly brown.


Add tomatoes to the pan and return to the heat. Stir to combine. Bring to a boil, then stir in the basil, dried onions, salt, garlic powder, pepper flakes, black pepper, and stevia. Simmer, uncovered, for 15 minutes, stirring occasionally.


After the marinara has had a chance to cook down a bit, remove it from the heat. Stir in the heavy cream and give it a taste. Too acidic? Add a splash more of the cream. Keep going until the flavor is right where you want it to be. This is all about personal preference!


Allow the sauce to cool to room temperature. Store in a glass jar with a tightly fitted lid and keep in the refrigerator until you are ready to use it. When ready to use, warm the marinara on the stove or in the microwave and serve with low carb mozzarella sticks.


Mmmmm, mmmmmmm, good!


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