Low-Carb Ketchup
Note: One Tablesp of most ketchups have 4.0 grams of carb. Some dietary ketchups have 2.0 grams per Tablesp, but they’re made with aspartame (No longer recommended. Studies have shown aspartame to be harmful to the brain). This ketchup recipe is great and has only 0.7 gram of carb per Tablesp.
PREPARATION TIME: 10 minutes
SERVING SIZE,1 Tablesp. CARBS PER SERVING,: 0.7 gram of carb. NUMBER OF SERVINGS: 33.
Ingredients:
?cup cubed eggplant
14.5 ounces diced tomatoes, drained
3 Tablesps tomato pasted
?cup red wine vinegar
2 Teasps vinegar
2 Teasps olive oil
?Teasp dried, minced onion
3 packets Splenda sugar substitute
salt to taste (approx. ?Teasp or more)
Steam or simmer eggplant in small amount of water until soft, about 6 to 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 fridge. This ketchup will keep for a week or so. You can also freeze it.
Ketchup
Ingredients:
3 cups canned tomatoes (pureed in blender)
2 teaspn onion powder
1/2 teaspn EA: cloves, allspice, cinnamon
1/2 cup white vinegar
2 pkgs Equal
Combine all ingredients except sweetener in saucepan and simmer slowly, 1 1/2 hours, stirring often. Take off heat and stir in sweetener. Cool and pour in jar. Keeps 4 months in refrigerator. Total: 45 carb (36 NET carbs)
Makes 48 T @ .75 carbs ea.
We loved this, especially combined with mayo for Russian dressing. The flavor was a little unusual, not like regular ketchup.
Mia LaCron is the founder of low-carb-diet-blog.info - http://www.low-carb-diet-blog.info - devoted to helping individuals eat a low carb diet.