March 15, 2006

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Cooking Low Carb: Dana's No-Sugar Ketchup

This is the recipe I have repeated more than any other - it's appeared in every cookbook I've written. Why? Because ketchup isn't just a condiment, it's used as an ingredient in myriad other recipes. If you can get no-sugar-added ketchup in your grocery store - Heinz's One Carb Ketchup is quite good - go ahead and use it. If you can't, this is very simple to make, and tastes - well, like ketchup. The one difference here from previous versions is that I've worked out the quantity of stevia/FOS to use in place of Splenda, if you prefer not to use artificial sweeteners.

Once you've got no-sugar ketchup on hand, it's a snap to make cocktail sauce (add horseradish and lemon juice), steak sauce (add Worcestershire, and just a touch of lemon juice,) all sorts of things.

Dana's No-Sugar Ketchup

6 ounces tomato paste
2/3 cup cider vinegar
1/2 cup water
2 teaspoons Stevia Plus OR 1/3 cup Splenda
2 tablespoons minced onion
2 cloves garlic
1 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon pepper

Just combine everything in your blender, and run it until the onion and garlic disappear. Store in a snap-top container in the fridge, and use the way you would any ketchup.

Makes1 2/3 cups, or 14 Servings: 13 Calories; trace Fat; trace Protein; 3g Carbohydrate; 1g Fiber; 3g usable carbs.

Posted by HoldTheToast at March 15, 2006 09:14 PM