LOW-CARB KETCHUP (CATSUP)
MAKE YOUR OWN!
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 cloves3/4 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
Directions:
- Measure spices and add to vinegar in a small saucepan.
- Cover, heat to a boil.
- Remove from heat and permit to steep while tomato mixture is prepared.
- For best results, PEEL & DESEED the tomatoes
- Place tomatoes in large pan.
- Add red pepper.
- Heat to a boil, cook 15 minutes, stirring occasionally.
- Add Artificial Sweetner.
- Cook 45-60 minutes until mixture is half volume.
- Strain spiced vinegar mixture into tomato mixture; discard spices.
- Add salt.
- Simmer 30 minutes, stirring often, or until the consistency you desire is attained.
- Puree in blender a few seconds.
- 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
Directions:
- For best results, PEEL & DESEED the tomatoes
- Puree the tomatoes in a blender
- Put everything into a saucepan and simmer slowly 1 1/2 hours, stirring often.
- Take off heat and stir in 2-3 pkg sweetener.
- Cool and pour into a jar.
Makes 24 oz at .83 carbs per tablespoon.
Keeps 4 months in the fridge.
Comments
Credits
Recipe courtesy of: