June 21 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Condiments
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Condiments Low carb ketchup
Anticipation... anticipa-ay-tion. Wait no longer for a delicious homemade version of America's favorite condiment. This tangy, well-spiced version offers bright but complex flavors. So cook it thick and spread it on thick, too!
USMetric
servingservings
Ingredients
- 1 tbsp 1 tbsp olive oil
- ½ (2 oz.) ½ (55 g) grated or finely chopped yellow oniongrated or finely chopped yellow onions
- 1 1 pressed garlic clovepressed garlic cloves
- 2 tbsp 2 tbsp tomato paste
- 1⁄3 cup 80 ml red wine vinegar
- 1 tsp 1 tsp salt
- 1 1 bay leafbay leaves
- 1 tsp 1 tsp paprika powder
- 1 tsp 1 tsp coriander seed
- ½ tsp ½ tsp cloves
- ½ tsp ½ tsp ground black pepper
- 1 pinch 1 pinch cayenne pepper
- 14 oz. (12⁄3 cups) 400 g (400 ml) canned whole tomatoes
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www.dietdoctor.com
Making low carb simple
Instructions
- Fry the onion, garlic and tomato paste in oil for a couple of minutes over medium heat in a nonstick saucepan. The onion should become soft and glossy, not browned.
- Add vinegar, bay leaves, spices and canned tomatoes. Stir and simmer for a couple of more minutes.
- Lower the heat and simmer over low heat for 20 minutes. Remove the bay leaves.
- Puree the ketchup with an immersion blender or blend in a mixer until smooth. Taste and adjust flavor, adding more salt, freshly ground black pepper or vinegar as needed.
- Depending on how thick you want your ketchup to be, you can let it simmer longer over low heat. Store in the fridge for 1-2 weeks or freeze.
Tip!
Canned whole tomatoes have the best taste, especially San Marzano, but good-quality crushed or pureed tomatoes of any variety work well, too.
Liberal low carb
59% Fat
10% Protein
30% Carbs
18 g carbs / serving
( The nutritional information is calculated for the whole batch. )
I assume the "1/2 teaspoon cloves" means "1/2 teaspoon ground cloves." That's what I used. I also used ground coriander since I had no coriander seeds, but I will use whole coriander seeds in the next batch and hope the blending takes care of them.
You can bottle it but without preservatives, I am not sure how long it would stay good for.
You can taste the ketchup without adding the cloves and see if you like the taste. If you like the taste as is, then you can omit the cloves.
There isn't a set serving size for this ketchup recipe.
My guess is water, but then that will thin the sauce out a lot.
I was able to reduce the strong vinegar taste with some Baking Soda, I also added water, but I think just a teaspoon of baking soad would have done it.
I am glad you found a solution that worked for you!
Sounds delicious!