Modified from Dana Carpender’s No-Sugar Ketchup in her 500 Low-Carb Recipes cookbook. Her recipe calls for 1/3 cup Splenda, which makes it overly sweet for my taste. She also adds minced onions and garlic, but I’m too lazy for that. I didn’t add the optional 1/4 tsp guar gum to thicken it and keep it emulsified but you might like to.
Low-Carb Ketchup
Makes about 1 1/2 cups.
- 1 (6 oz.) can tomato paste
- 2/3 cup cider vinegar
- 1/3 cup water
- 2 T Splenda
- 1 tsp salt
- 1/8 tsp ground allspice
- 1/8 tsp ground cloves
- 1/4 tsp pepper
Puree in blender until well-mixed, scraping down the sides if you need to. Store covered in the refrigerator.
Yield: 1 ½ cups
