Homemade sugar free tomato ketchup
I have just sat down to enjoy a bread free breakfast; my warm butternut squash and broccoli frittata I made for lunch yesterday.
Even though it is now a year and a half since I give up fructose, I still miss tomato ketchup!!
As I was eating, I just knew that my breakie would have been more enjoyable for me with a big dollop of the red stuff.
So………..it’s time to make my own sugar free tomato ketchup.
The recipe I am going to try today in the following, I like the look of this one because it is so simple.
I will let you know later what it’s like.
Ingredients (try and use organic if you can)
12 oz. tomato paste (check ingredient is just tomatoes)
4 Tablespoons apple cider vinegar
1 Tablespoon mustard
1/4 cup+2 Tablespoons water
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon garlic powder
1.Combine all ingredients and whisk until combined. You may wish to blend in a food processer in order to ensure the spices are evenly mixed throughout.
2.It is best to let the ketchup sit in the fridge for a couple of hours, or overnight before serving, so that the flavours blend together well.
3.Store in an airtight container in fridge.
Thanks for reading!