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Ketchup
(low glycemic, fewer calories)
See Below For Making Ketchup From Scratch (fresh tomatoes)

Ingredients (as always, as organic as possible)

2 6oz Cans Tomato Paste
1 Cup Swerve Confectionary Sweetener or just a hair under 1 tsp of Better Stevia
1 Cup Unpasteurized Apple Cider Vinegar (or Coconut Vinegar)
1/2 Cup Water
2 tsp Celtic Sea Salt
1/2 tsp Onion (press in a garlic press)
1/8 tsp Crushed Garlic

Optional (for those of you who like hot): add some really hot cayenne pepper.


Latest Option: We attempted an experiment, using stevia instead. One teaspoon is equal to a cup of sugar. It worked, but like most stevia recipes, it had a slight aftertaste. We did this for two reasons: 1. to lower the calories even more, and 2. after a while erythritol (Swerve) forms crystals while your ketchup sits in the fridge. So our next batch worked out even better (see below).

Secret To The Best Ketchup: Double the batch. Yes, double this batch and use 1 cup Swerve Confectionary Sweetener (erythritol) and just under a level teaspoon of stevia. This turned out perfect. Ketchup lovers could not tell the difference from theirs and ours.

And the best stevia is Better Stevia, used just a "hair" under a full teaspoon and the recipe turned out perfect. It doesn't have the usual aftertaste.

Combine all the ingredients (careful with the garlic, just a little) into in a medium saucepan over medium heat, add the tomato paste, and whisk until smooth.

When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often. Remove, cover, and cool. Chill and store in a covered container.

Ketchup from Scratch

Ingredients (as always, as organic as possible)

12 Cups Tomato Puree

1 Cup Swerve Confectionary Sweetener or just a hair under 1 tsp of Better Stevia
OR

Cup Swerve Confectionary Sweetener plus 8 scoops Better Stevia

1 Cup Unpasteurized Apple Cider or Coconut Vinegar
2 tsp Celtic Sea Salt
- 1  tsp Onion (press in a garlic press)
1/8 - sp Crushed Garlic

Using a blender or a NutriBullet, create 12 cups of tomato puree. This took a heck of a lot of tomatoes. I'd say nearly 3 pounds.

I began by cooking down 6 cups of puree, and when nearly there, I added another six cups. When that was half way cooked down, I added the other ingredients. The reason you can add "more" onion/garlic in this was because the fresh tomatoes just called for it. Everything was full of flavor, so I figured, complement it with the onion and garlic. 

How long do you cook it down? I put a screen over the pot so that moisture can escape. I used a medium (just under) heat, and this thing cooked, altogether, for about six hours. Only a dedicated foodie will try this.

I had originally wanted to just cook it down to the consistence of ketchup and leave it go at that.

Wrong.

It never looked right and then suddenly it was too thick. So, I put it back into my NutriBullet (blender)  and started adding water, at about a quarter cup at a time. I got about 3/4 of a cup of water in there before it started becoming the consistency of ketchup. This little recipe is tricky, but really rewarding because nobody does this. Except you.

One more thing. People complain about the aftertaste of stevia. First, Better Stevia doesn't seem to have it. Also, use LESS than you think you need. And finally, I used half and half: half a cup of erythritol and 8 scoops (the scooper is inside the Better Stevia) of stevia.


 

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