= Makes: 1 cup
= Serving size: 2 tablespoons
= Total servings: 8
= Active time: 10 minutes
= Total time: 40 minutes
There’s a big problem when the primary ingredient in ketchup is high-fructose corn syrup. Tomatoes already have lots of natural sugar in them. But the food companies add still more refined sugar to ketchup. Just 1 tablespoon of your average supermarket ketchup has as much added sugar as half a can of soda. And when have you ever eaten a burger, or anything else, with just 1 tablespoon of ketchup?
There are some sugar-free ketchups on the market, but not many. Making your own may sound like a major hassle. But you know, that’s what great restaurants do. And it’s one of the reasons they’re great. Think about it. . . .
Ingredients
1 cup canned tomato sauce (Just tomatoes, nothing else!)
3 tablespoons red or white wine vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 pinch of celery salt
1 pinch of mustard powder
1 pinch of ground allspice
1 pinch of ground cloves
1 pinch of ground cinnamon
STEP 1: Combine the tomato sauce, wine vinegar, salt, pepper, onion powder, garlic powder, celery salt, mustard powder, allspice, cloves, and cinnamon in a small saucepan over low heat. Cook, stirring frequently until ketchup thickens and the flavors meld, 30 minutes.
STEP 2: Let the ketchup cool in the refrigerator for at least 1 hour.
Stored in a sealed glass jar or another container in the refrigerator, the ketchup will keep for two weeks. It won’t last that long; it’s that good. This recipe can be doubled. It does not freeze well.
GOES WELL WITH:
• Just about everything!
Per serving: Calories 15, Calories from Fat 10, Total Fat 1g (2% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 190mg (8% DV), Carbohydrates 1g (0% DV), Dietary Fiber 0g (0% DV), Sugars < 1g, Added Sugars: 0g, Protein 0g, Vitamin A 4%, Vitamin C 6%, Calcium 0%, Iron 0%.