Store-bought ketchup has more sugar in it per ounce than ice cream does! This great-tasting ketchup has all the flavor of your favorite brand, without the high carb count. The guar or xanthan isn’t essential, but it makes your ketchup a little thicker and helps keep the water from separating out if you don’t use it up quickly.
YIELD: 1 1/2 cups of ketchup
INGREDIENTS:
- 1 can (6 ounces) tomato paste
- 2/3 cup cider vinegar
- 1/3 cup water
- 1/3 cup Splenda
- 2 tablespoons finely minced onion
- 2 cloves garlic, crushed
- 1 teaspoon salt or Vege-Sal
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon pepper
- 1/4 teaspoon guar or xanthan
INSTRUCTIONS:
- Put all the ingredients in a blender, and run the blender until the bits of onion disappear. (You’ll have to scrape down the sides as you go, because this mixture is thick.)
- Store in the refrigerator, in a container with a tight-fitting lid.
PER SERVING:
- 1 tablespoon has 2.25 grams of carbohydrates, a trace of fiber, and a trace of protein.
