Prep 10 mins
Cook 0 mins
i received this in my email and it looks like a great condiment for people watching their sugar intake.
- 170.09 g tomato paste
- 158.51 ml cider vinegar
- 78.07 ml water
- 78.07 ml Splenda sugar substitute
- 29.58 ml minced onions
- 2 clove garlic
- 4.92 ml salt
- 0.59 ml ground allspice
- 0.59 ml ground cloves
- 0.59 ml pepper
- Put everything in your blender and run it until the onion disappears.
- Scrape into a container with a tight lid and store in the refrigerator.
I reduced the cider vinegar by half and used 1 tablespoon of stevia instead of splenda and it worked out perfectly.
I have been making this recipe since I bought the cookbook 2 years ago, & now I don't like store-bought ketchup at all. I follow the recipe exactly, except I simmer all the ingredients in a saucepan for about 5 minutes - seems to blend the flavors better. It keeps for a long time in the refrigerator. Fantastic on Boca cheeseburgers.
This was wonderful!!!! We used stevia instead of splenda and less vinegar. I used Bragg's apple cider vinegar which was a bit overwhelming at first but after a day in the frig it was fine. The spice/flavor was much stronger than regular ketchup but that's because its not so watered down! You end up using a lot less so much more economical & time savy! Thanks so much for this one!!