I usually always make a homemade meat sauce when I serve spaghetti but I decided to try substituting vegetables in place of the meat this time around.  This Skinny Marinara Sauce Recipe turned out delicious and I will definitely make again.  You could add more vegetables to your taste and this sauce could easily be made in advance and stored in the freezer for future use.  Enjoy!

Skinny Marinara Sauce


  • 2 Tbsp Extra Virgin Olive Oil
  • 2 garlic cloves, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 cup mushrooms
  • 1 tsp freshly ground black pepper
  • 1 tsp sea salt
  • 2 dried bay leaves
  • 1/2 tsp oregano
  • 2 tsp Splenda granulated sweetener
  • 2 (32 ounce) cans crushed tomatoes


  1. In a large casserole pot, over medium heat, add the following: extra virgin olive oil, onions, mushrooms, and garlic. Cook until onions are translucent about 10 minutes.
  2. Next, add celery, and carrots. Add salt and pepper. Cook until vegetables are soft for about 10 minutes.
  3. Next, add the tomatoes, bay leaves, and oregano. Simmer uncovered on low heat until sauce thickens for about 1 hour.
  4. Next, remove the bay leaves. Add Splenda and stir. Season the sauce with additional salt and pepper to taste.

Nutrition Information

Per Serving (1/12 of sauce):

Calories: 48.1

Fat: 2.5g

Carbohydrates: 6.5g

Fiber: 1.6g

Protein: 1.2g

Sugars: >3.2g