Tangy Home Made Ketchup

Tangy Home Made Ketchup

This recipe does use tomato paste.  You may wish to read this article by W. Travis Dierenfeldt, MD before deciding if you can tolerate the Total Fructose Load of this ketchup.  As in all things consider your portion size.  For me a tablespoon or two is OK.

Tangy Home Made Ketchup

  • 7 oz  Organic Tomato Paste
  • 14 oz Diced Tomatoes No Salt Added
  • 4 Tbsp White Wine Vinegar
  • 1 packet (5g), Turbinado Sugar
  • 1/8 tsp pure Stevia Powder
  • ¼ teaspoon, Sea Salt
  • ¼ teaspoon Mustard Powder
  • 1/8 teaspoon All Spice, ground
  • 1/8 teaspoon Cloves, ground
  • ¼  teaspoon Cinnamon, ground

Place all ingredients in a saucepan and stir to combine.   Bring to a simmer, cover and cook for one hour. This recipe will yield about 2 & ½ cups.  Place warm ketchup into clean glass jars. Refrigerate what you will use in a couple of weeks, freezing the rest.

Unlike commercial ketchup this homemade batch has no HFCS, less sugar and sodium too.

Serving size 1 Tablespoon

Nutrition Facts
Servings 40.0
Amount Per Serving
calories 6
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 14 mg 1 %
Potassium 0 mg 0 %
Total Carbohydrate 1 g 0 %
Dietary Fiber 0 g 1 %
Sugars 1 g
Protein 0 g 0 %
Vitamin A 2 %
Vitamin C 3 %
Calcium 0 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Cocktail sauce traditionally has horseradish, but this ketchup has a similar bite.  I enjoyed a small portion with some sauteed shrimp.

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