Condiment, Dairy-free, Gluten Free, Low Carb, Pescatarian, Southern, Vegan, Vegetarian

Sugar Free Ketchup

I was looking for a sugar free ketchup to use in some of my low carb recipes and everything has Splenda or Aspertame or Mailtol, etc, etc. all bad, bad, bad. So I decided to make my own using Sweetleaf Stevia drops. I am in love with this particular brand of liquid stevia because it is organic and is just stevia, they also come in some fantastic flavors which is great in coffee and more, but this time I used the plain version. This ketchup turned out great and I made some killer Russian Dressing with it for a low carb Rueben-in-a-bowl recipe I found on Pinterest.

SF Ketchup - EatinWithYiaYia.comThe ingredients are super simple; basically tomato paste, water, vinegar and seasonings. Make sure the paste is just tomatoes, no added salts or sugars. You can use any apple cider vinegar or play with it and try other vinegars like Sherry Wine Vinegar. I used Raw Apple Cider Vinegar because that is what I had on hand. I decided to flavor it a little and chose onion powder, roasted garlic powder which is just a little sweeter than regular garlic powder and a pinch or so of Cayenne for zing plus a small dose of Pink Himalayan salt.

SF Ketchup - EatinWithYiaYia.comThe first thing necessary is to get that tomato paste in a pan with some water to cook the canned taste off of it. This could take a little bit, maybe 20-30 minutes. Keep an eye on it and stir frequently. The next step is to add the vinegar which will help preserve it and season it up with the onion powder, garlic, salt and cayenne. This ketchup will be good on everything you would normally use ketchup for – season it appropriately for your uses. Stir it well to thoroughly blend the vinegar and seasonings into the tomato and allow it to simmer and reduce for about 20 minutes, stirring frequently. The last thing to do is sweeten it to taste and adjust the seasonings as necessary. Just look at that gorgeous thick texture, perfect for using in a recipe, spreading on a sandwich or dipping some sort of fries into! Set it off the burner to allow it to cool.

Once it is cooled, transfer your ketchup to a glass jar to store it in the fridge for future use. I used 2½ tablespoons right away in my Russian Dressing recipe and it came out perfect! Because of the vinegar, this should keep in the fridge as well as any ketchup.

SF Ketchup - EatinWithYiaYia.com

  • 1 6oz can Tomato Paste
  • 6 oz Water
  • 3 T Raw Apple Cider Vinegar
  • 1 tsp Onion Powder
  • 1 tsp Roasted Garlic Powder
  • 1/8 tsp Cayenne
  • Salt to taste (I used Pink salt)
  • 20-25 Drops liquid Stevia
  1. Add the paste and water to a sauce pan and stir it together to cook the canned taste off the tomato, about 20-30 minutes (Keep and eye on it and stir frequently)
  2. Stir in vinegar, spices and salt and blend well and allow to simmer and reduce on low for 20 minutes
  3. Sweeten the pot and adjust seasoning to taste.
  4. Allow to cool and transfer to a glass jar to keep in the fridge – the vinegar will help it to keep.
  5. Use as you would regular ketchup.

Enjoy!

 

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1 Comment

  1. Rick says:

    It seems like a hassle at first, making your own ketchup. But it doesn’t take very long and it is very, very good. Just like when we made our own teriyaki sauce, this is better than store bought!

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