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This low-carb ketchup recipe is a healthier and more delicious alternative to store-bought ketchup. Made with fresh tomatoes, apple cider vinegar, and a blend of spices, it's a perfect condiment for your favorite low-carb dishes.
Use this homemade ketchup as a dipping sauce for fries, chicken nuggets, or onion rings.
Spread it on burgers, sandwiches, or hot dogs for an extra burst of flavor.
Add it to meatloaf or meatballs for a tangy twist.
Use it as a base for barbecue sauces or marinades.
4 medium tomatoes, stems removed and diced
1/2 cup apple cider vinegar
1/4 cup water
2 tbsp chopped onions
1 clove garlic, minced
1/2 tsp sea salt
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp black pepper
1 tbsp erythritol (or your preferred low-carb sweetener)
Place the diced tomatoes, apple cider vinegar, water, chopped onions, and minced garlic in a medium saucepan. Set the heat to medium-high.
Stir in the sea salt, smoked paprika, ground cinnamon, ground allspice, ground cloves, and black pepper. Mix well to combine all the ingredients.
Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low and let it simmer for about 30 minutes. Stir occasionally to prevent sticking or burning.
After 30 minutes, the tomatoes should be soft and the mixture thickened. Remove the saucepan from the heat and let it cool slightly.
Transfer the mixture to a blender or use an immersion blender to blend until smooth. Be cautious while blending hot liquids and ensure the lid is secure.
Once the mixture is smooth, return it to the saucepan and place it back on the stove over low heat.
Stir in the erythritol or your preferred low-carb sweetener. Adjust the amount according to your desired sweetness.
Let the ketchup simmer on low heat for an additional 10-15 minutes to allow the flavors to meld together. Stir occasionally.
Taste the ketchup and adjust the seasonings if necessary. You can add more salt, pepper, or any other spices to suit your preference.
Remove the saucepan from the heat and let the ketchup cool completely. It will thicken further as it cools.
Once cooled, transfer the homemade ketchup to an airtight container or jar and store it in the refrigerator. It can be stored for up to two weeks.
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