Get rid of the Sugar, MSG, NutraSweet, manitol, and all the other chemicals and junk in store-bought kethchup and make your own!

Best Tomato Catsup
3/4 tsp. whole cloves
3/4 tsp. broken stick cinnamon
1/2 tsp. celery seen
1/2 cup vinegar
4 pounds ripe tomatoes (about 24 plum tomatoes)
1/2 tbs. chopped onion
1/4 tsp. red pepper
1/4 cup Artificial Sweetner (NOT NutraSweet!)
2 tsp. salt

  1. Measure spices and add to vinegar in a small saucepan.
  2. Cover, heat to a boil.
  3. Remove from heat and permit to steep while tomato mixture is prepared.
  4. For best results, PEEL & DESEED the tomatoes
  5. Place tomatoes in large pan.
  6. Add red pepper.
  7. Heat to a boil, cook 15 minutes, stirring occasionally.
  8. Add Artificial Sweetner.
  9. Cook 45-60 minutes until mixture is half volume.
  10. Strain spiced vinegar mixture into tomato mixture; discard spices.
  11. Add salt.
  12. Simmer 30 minutes, stirring often, or until the consistency you desire is attained.
  13. Puree in blender a few seconds.
  14. Fill hot, sterilized jars; seal at once.

Makes 1-1.5 pints
Low Carb Ketchup
3 cups canned tomatoes (pureed in your blender)
2 tsp onion powder
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp cinnamon
1/2 cup white vinegar

  1. For best results, PEEL & DESEED the tomatoes
  2. Puree the tomatoes in a blender
  3. Put everything into a saucepan and simmer slowly 1 1/2 hours, stirring often.
  4. Take off heat and stir in 2-3 pkg sweetener.
  5. Cool and pour into a jar.

Makes 24 oz at .83 carbs per tablespoon.

Keeps 4 months in the fridge.
Recipe courtesy of: