Tom's Low-Carb Ketchup
Ready In: 10 mins
Serves: 33
Ingredients
- 1⁄2 cup cubed eggplant
- 14 1⁄2 ounces diced tomatoes, drained
- 3 tablespoons tomato paste
- 1⁄4 cup red wine vinegar
- 2 teaspoons olive oil
- 1⁄2 teaspoon dried onion flakes
- 3 (1 g) packets Splenda sugar substitute
- salt, to taste (about 1/4 tsp (or more)
Directions
- Steam or simmer eggplant in small amount of water until soft, about 6-8 minutes. Let cool.
- Put eggplant and all other ingredients in a food processor or blender and blend until smooth.
- Adjust seasoning. You can add small amounts of vinegar if you like a sharper taste.
- Store in the fridge. This ketchup wil keep for a week or so. You can also freeze it.
- Serving size is 1 tablespoon.
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