Low Carb Ketchup
Low Carb Recipe
This Low Carb Ketchup recipe is great, whips up in only ten minutes and has only 0.7 grams of carbs per tablespoon and is sweetened with Splenda.
1/2 cup cubed eggplant
14.5 ounces diced tomatoes, drained
3 tablespoons tomato paste
1/4 cup red wine vinegar
2 teaspoons vinegar
2 teaspoons olive oil
1/2 teaspoon dried, minced onion
3 packets Splenda sugar substitute
Salt to taste (approx. 1/4 teaspoon)
Steam or simmer eggplant in small amount of water until soft, about 6 to 8 minutes. Let cool.
Put eggplant and all other ingredients in a food processor or blender and blend until smooth. Adjust seasoning. You can add small amounts of vinegar if you like a sharper taste. Store in fridge.
This ketchup will keep for a week or so in the refrigerator. You can also freeze it.
Recipe makes 33 servings
Serving size: 1 tablespoon
Variation: Canned Tomato Ketchup
This recipe makes a wonderful ketchup and is especially good combined with mayo for Russian dressing. The flavor was a little unusual, not like regular ketchup.
3 cups canned tomatoes (pureed in blender)
2 teaspoon onion powder
1/2 teaspoon each: Cloves, allspice, cinnamon
1/2 cup white vinegar
2 packages Equal
Combine all ingredients except sweetener in saucepan and simmer slowly, 1 1/2 hours, stirring often. Take off heat and stir in sweetener. Cool and pour in jar. Keeps 4 months in refrigerator. Total: 45 carb (36 NET carbs). Makes 48 tablespoons at 0.75 carbs each.