I have been making my own sauces for about 14 years now. I love knowing what is going into my food.
This is the final product. I’m so glad I trusted myself enough to know that it needed “extra this and that” and that I needed to cook it.
I will say this a million times with my recipes…. taste as you go, my likes might not be your likes.
Now mix it all up.
I decided that I need to cook this because it tasted raw. I also needed to adjust the spices because it tasted like vinegar. ( Just because someone says that “it is the best”,
Here it is cooking like crazy. Be careful, it is so thick and when it bubbles, it spits.
ok here it is cooling…
I decided to let it cool before adding more spices to it.
I will say this a million times with my recipes…. taste as you go, my likes might not be your likes.
I forgot to take to take a photo of it cooled and in the “squirt bottle”. Here it is
I have to label the bottles because I make so many salad dressings and sauces, I don’t want them to get mixed up.
I double or triple every single time. Every brand of tomato paste and sauce will taste different also. Ok so all brands will taste different. When you find one that you like.. stick with it. I have had a couple recipes that had to be thrown out because I changed brands and it didn’t work well with other ingredients.
I will say this a million times with my recipes…. taste as you go, my likes might not be your likes.
Low Carb Ketchup
6 ounce can tomato paste
8 ounce can tomato sauce
1/4 cup water, or enough to make it the right consistency so you are able to pour it without it being too watery.
1/4 cup plus 1 or 2 tablespoons white vinegar
1/4 + cup granular Splenda ( there are many times I have to add more spelenda depending on the vinegar I use.
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon garlic powder
Mix all of the ingredients well. Cover and simmer for 1 hour. This will bubble and spit at you so be very careful and keep it low.
Cool before covering, you don’t want condensation to end up thinning out your recipe.
Chill before serving. Keep refrigerated.
The basic recipe should make 2 cups. But because I tripled the recipe and then adjusted more, I keep getting different amounts.
I tablespoon is about 1.5 carbs.