Ketchup (no processed sugar, no salt)

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Ketchup

Yield: Serving size = 1 tbsp. Makes approx. 2 cups.

Author: Jennifer Welsh

Prep time: 2 MinCook time: 30 MinTotal time: 32 Min

Ingredients:

• 1-6 oz. can tomato paste (no salt added)
• 1 1/2 cups water
• 1/4 cup date sugar
• 1/4 cup apple cider vinegar
• 1 tsp onion powder
• 1 tsp garlic powder
• 3/4 tsp smoked paprika
• one pinch cinnamon*
• one smidge ground cloves*
• 1 tbsp white miso (optional)

Instructions:

1. Whisk all ingredients, except miso, together in a one quart or larger sauce pan. 
2. Cook over medium heat, until mixture starts to bubble. Turn heat down to low and simmer, covered, for approx. 30 minutes, stirring every 5 - 7 minutes. You can taste half way through and adjust for sweetness or tartness by adding more date sugar or apple cider vinegar. 
3. After 30 minutes, remove from heat and, if using, add miso. Whisk to combine. Miso will sort of melt into the mixture and add a salty flavor without the detriment of using table salt.  
4. Allow to cool, pour into an airtight container and refrigerate. Will keep up to three weeks in the refrigerator.

Notes:

* I have a set of 5 small measuring spoons from Amazon that are labeled tad, dash, pinch, smidge and drop. To the best of my ability to measure, a "pinch" equals about 1/4 of 1/4 tsp and the "smidge" is about 1/16 of 1/4 tsp.

Calories

6

Fat (grams)

0

Sat. Fat (grams)

0

Carbs (grams)

1.7

Fiber (grams)

.3

Net carbs

1.4

Sugar (grams)

2

Protein (grams)

.3

Sodium (milligrams)

20

Cholesterol (grams)

0

Created using The Recipes Generator