A sugar free version of a favourite family condiment. This sugar free ketchup is healthy as well as tasty!
- 400 g (14 oz) tin chopped tomatoes (or 400g passata)
- 2 tbsp tomato puree
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1 tbsp xylitol, Natvia or 2 tsp rice syrup*, optional (you can adjust this to suit your family's tastes - you can of course use sugar or a couple of soft dates, as the amount of sugar is still very small*!)
- salt and pepper, to taste
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Place all of the ingredients in a saucepan, stir well to mix, and bring to the boil.
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Allow to simmer until you have your desired consistency, stirring regularly to avoid burning or sticking on the bottom of the pan. (I find about 20 mins is a good consistency for us, but keep an eye on it and take it off the heat once you are happy with it).
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Store in an airtight bottle in the fridge. Will keep for 2-3 weeks, if it lasts that long!
*if you choose to make it with rice syrup or sugar, the entire bottle will still only contain 2 tsp free sugar (with rice syrup it would still be fructose free)
**fancy taking this a step up nutritionally? If you have some whey from straining yogurt to get Greek yogurt or cream cheese - don't chuck it! Add 3-4 tbsp into the ketchup once it is coooled but before bottling. Mix well and then pour into a sterilised or well-washed (in hot, soapy water) and rinsed jar. Pour some filtered water into a leak-proof zip-lock bag and add to the jar on top of the ketchup to weigh it down. Cover with a tea towel and leave in a cool dry place (in a cupboard in the kitchen or pantry works well) for 24-48 hours. It should taste slightly sour. And there you go - fermented ketchup! :)