Low-Carb Ketchup

Note: One Tablesp of most ketchups have 4.0 grams of carb. Some dietary ketchups have 2.0 grams per Tablesp, but they’re made with aspartame (No longer recommended. Studies have shown aspartame to be destructive to the brain). This ketchup recipe is great and has only 0.7 gram of carb per Tablesp.

PREPARATION TIME: 10 minutes

SERVING SIZE,1 Tablesp. CARBS PER SERVING,: 0.7 gram of carb. NUMBER OF SERVINGS: 33.

Ingredients:

½ cup cubed eggplant

14.5 ounces diced tomatoes, drained

3 Tablesps tomato pasted

¼ cup red wine vinegar

2 Teasps vinegar

2 Teasps olive oil

½ Teasp dried, minced onion

3 packets Splenda sugar substitute

salt to taste (approx. ¼ Teasp or more)

Steam or simmer eggplant in little amount of water until soft, with regards to 6 to 8 minutes. Let cool. Put eggplant and all other ingredients in a feed processor or blender and blend until smooth or as smooth as you would like. Adjust seasoning. You may add little amounts of vinegar if you like a sharper taste. Store in fridge. This ketchup will keep for a week or so. You may also freeze it.

Ketchup

Ingredients:

3 cups canned tomatoes (pureed in blender)

2 teaspn onion powder

1/2 teaspn EA: cloves, allspice, cinnamon

1/2 cup white vinegar

2 pkgs Equal

Combine all the ingredients except the sweetener in saucepan and simmer slowly, 1 1/2 hours, stirring often. Take off heat and stir in sweetener. Cool and pour in jar. This keeps 4 months in refrigerator.

Total: 45 carb (36 NET carbs)

Makes 48 T @ .75 carbs ea.

We loved this, particularly combined with mayo for Russian dressing. The flavor was a little unusual, not like regular ketchup.

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