Tomato & Celery Pasta Sauce

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.

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Step-by-step

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).

   

Recipe

Tomato & Celery Pasta Sauce

★★★★★4.6 (5 ratings)

This is the best tomato sauce and it's so versatile! Use just like pasta sauce, pizza sauce, with meatballs or ...

Hands on

10m

Overall

40m

Servings

8

3.1 g

Net carbs

1 g

Protein

7 g

Fat

84

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

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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).

Nutrition per serving, about ½ cup, 120 ml/ 4 fl oz

Carbs 16%Protein 5%Fat 79% of calories

Net carbs

3.1 g

Total carbs

5.2 g

Fiber

2.1 g

Sugars

3.2 g

Protein

1 g

Fat

7 g

Saturated fat

1 g

Calories

84 kcal

Sodium

327 mg · 14.2% RDA

Magnesium

12 mg · 3.06% RDA

Potassium

242 mg · 12.1% EMR

Nutrition by ingredient

Per about 1/2 cup, 120 ml/ 4 fl oz	Net carbs	Protein	Fat	kcal
Tomatoes, canned (unsweetened)	0.9 g	0.4 g	0.1 g	9
Celery stalk, fresh	0.5 g	0.3 g	0.1 g	6
Onion, brown (yellow), raw	1.2 g	0.2 g	0 g	7
Garlic, fresh	0.5 g	0.1 g	0 g	2
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Total	3.1 g	1 g	7 g	84

Serving size about 1/2 cup, 120 ml/ 4 fl oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan