Low Carb Molho de Tomate

Savor the rich, authentic flavors of this Low Carb Molho de Tomate, a healthier twist on a classic Brazilian tomato sauce. Made with fresh, ripe tomatoes, aromatic garlic, onion, and a hint of red bell pepper, this recipe balances natural sweetness with a touch of erythritol for a perfectly low-carb option. Infused with dried and fresh herbs like oregano, basil, and parsley, it delivers layers of vibrant flavor in every bite. The traditional technique of blanching and peeling the tomatoes ensures a smooth, velvety texture, while slow simmering deepens the sauce’s complexity. Perfect as a base for keto-friendly pasta dishes, as a pizza sauce, or paired with roasted vegetables, this versatile recipe is both nourishing and delightfully satisfying. Easily stored or frozen, it’s a meal-prep essential you’ll rely on time and again.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 kilograms ripe tomatoes
• 2 tablespoons olive oil
• 3 large garlic cloves
• 1 medium onion
• 1 small red bell pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 2 tablespoons fresh basil
• 0.5 cup water
• 1 teaspoon erythritol or other low carb sweetener

Directions

Step 1

Wash the tomatoes thoroughly and remove the cores. Cut a shallow 'X' at the base of each tomato.

Step 2

Bring a large pot of water to a boil and prepare an ice bath in a large bowl.

Step 3

Blanch the tomatoes by placing them in boiling water for about 30 seconds or until the skin begins to peel back at the cuts.

Step 4

Transfer the tomatoes immediately to the ice bath to stop the cooking process.

Step 5

Once cool, peel the skins off the tomatoes. Chop them coarsely and set aside.

Step 6

Heat the olive oil in a large pan over medium heat.

Step 7

Finely chop the garlic, onion, and red bell pepper. Add them to the pan and sauté until the onion becomes translucent, about 5 minutes.

Step 8

Add the chopped tomatoes to the pan along with the dried oregano, dried basil, salt, and black pepper. Stir to combine.

Step 9

Add the water and the erythritol or other low carb sweetener. Stir again and bring the mixture to a gentle simmer.

Step 10

Reduce the heat to low and let the sauce simmer uncovered for 30-40 minutes, stirring occasionally, until it thickens to the desired consistency.

Step 11

Chop the fresh parsley and fresh basil. Stir them into the sauce during the last 5 minutes of cooking for a burst of fresh flavor.

Step 12

Taste and adjust seasoning if needed.

Step 13

Remove from heat and let the sauce cool slightly.

Step 14

For a smooth sauce, use an immersion blender to blend it to your preferred consistency.

Step 15

Serve immediately or store in the refrigerator for up to a week or freeze for up to 3 months.

Nutrition Facts

Serving size	(1941.5g)

Amount per serving	% Daily Value*
Calories	657.8

Total Fat 31.9g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2455.5mg	0%
Total Carbohydrate 91.8g	0%
Dietary Fiber 24.0g	0%
Total Sugars 49.7g
Protein 18.4g	0%

Vitamin D 0IU	0%
Calcium 270.2mg	0%
Iron 7.2mg	0%
Potassium 4200.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 10.1%

Carbs: 50.4%