I’m not a huge fan of ketchup.
I don’t hate ketchup. I just don’t eat a lot of the foods that require ketchup on top or on the side. I don’t usually eat french fries and burgers for example.
How to Make Sugar Free Ketchup
There are some foods that we all can pretty much acknowledge belong with ketchup.
I remember years ago seeing an expert of some kind on TV who showed just how much sugar is actually in a jar of ketchup. It was devastating as I was French fry person at the time.
I like making my own ketchup for the same reason that I like to make a lot of other foods. I like to know what is in it. I don’t like a lot of extra ingredients that may not have to be in there.
I will store this ketchup in a jar in my refrigerator for about a month. It’s nice to have around when I am making any kind of loaf- such as a turkey loaf.
Here is what you will need with this recipe
You can make this in a
blender if you want to.
- 1 can- 28-32 ounce, pureed Whole skinned tomatoes
- 1 medium Onion chopped
- 5 cloves chopped small Garlic
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Paprika
- 1/2 teaspoon Cinnamon Ground no sugar
- 1/2 teaspoon Allspice
- 1 1/2 tablespoons Tomato Paste
- 1/2 cup Coconut Palm Sugar
- 1/2 cup Cider Vinegar
- 1 teaspoon Salt
Prep time: Cook time: Total time: Yield: 2 1/2 Cups