Healthy Homemade Ketchup

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Keto ketchup is another addition to my collection of healthy homemade ingredients and it's also one of the many recipes included in my apps and book! It takes just a few minutes to prepare and tastes so much better than any store-bought ketchup. It goes great with Low-Carb "French Fries" and I will be using it in one of my recipes next week :-)

If you follow me on Instagram, you know that next week's recipes will be all about berries. They are low-carb, delicious and in season. I will be sharing a collection of sweet and savoury recipes starting on Monday!

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If you're not convinced that you should to make your own ketchup, here is a list of ingredients found in one of the most popular ketchup products (Heinz):

Tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup (the worst type of sweetener!), corn syrup, salt, spice, onion powder, natural flavouring (you can never be sure what this is).

Hands-on 15 minutes Overall 15 minutes

Nutritional values (per serving / 1 tbsp / 15g / 0.5 oz)

Macronutrient ratio: Calories from carbs (77%), protein (17%), fat (6%)

Ingredients (makes 1 medium jar / 2 cups)

• 1 cup tomato purée (240g / 8.5 oz)
• ¹/₄ cup apple cider vinegar or white / red wine vinegar, or try my home-made fruit vinegar (60 ml / 2 fl oz)
• 1 small onion (60g / 2.1 oz)
• 2 cloves garlic
• ¹/₈ tsp ground allspice
• ¹/₈ tsp ground cloves
• 3-6 drops stevia (I use SweetLeaf)
• 2 tbsp Erythritol or Swerve or other healthy low-carb sweetener from this list (20g / 0.7 oz)
• 1 tsp sea salt or pink Himalayan salt
• pinch freshly ground black pepper
• ¹/₄ cup water or more if too thick (60 ml / 2 fl oz)

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

1. Peel and cut the onion and garlic in smaller pieces. Have all the other ingredients on hand ready to be used. You can use any vinegar you like such as apple cider or white / red wine vinegar or even try making your own fruit vinegar. I used cherry vinegar in this recipe.
2. Place everything in a small sauce pan and simmer over low heat for 5-10 minutes. Add a bit more water if too thick.
3. Place everything in a blender or use an immersion blender and pulse until smooth.
4. Done! Pour in a glass jar and keep in the fridge up to a month or preserve for longer (water-bath canning works best). Try with Low-Carb "French Fries"!

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