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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)
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)
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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