My first foray into homemade ketchup making was this summer when I had buckets of Roma tomatoes to use up. It was so good, I may never buy ketchup again!
But now that I’m doing the low carb thing, I can’t use it because it’s loaded with sugar. So I scoped out my local grocery stores for some sugar free ketchup with none to be found. Which is strange to me because Diabeetus is very common down here in the South. No sf BBQ sauce either which is just crazy – it’s the Carolina’s people, don’t tell me nobody around here makes a sugar free BBQ sauce? Apparently not. I’ve heard a lot of talk about Walden’s Farms SF products and remember using some long ago when I lived in CT and could find the stuff. Nobody in my area has ever heard of it. Grrr.
Anyway, I set out to make my own using my original recipe as a baseline. Pretty much the same recipe but with Stevia instead of sugar. It was really good – even my husband liked it and he’s not a huge fan of the Stevia flavor usually. It’s got a little kick to it from the Cayenne pepper that I like, but you could omit if you don’t want it spicy at all.
Anyway, I set out to make my own using my original recipe as a baseline. Pretty much the same recipe but with Stevia instead of sugar. It was really good – even my husband liked it and he’s not a huge fan of the Stevia flavor usually. It’s got a little kick to it from the Cayenne pepper that I like, but you could omit if you don’t want it spicy at all.
Sugar Free Ketchup
Ingredients
- 1 28 oz can tomato puree
- 1/2 c white vinegar
- 1/2 tsp celery salt
- 1/2 tsp whole cloves
- 1/4 tsp cayenne pepper
- 1/2 Tbsp dehydrated onions
- 1 inch piece cinnamon stick, broken
- 4 packets stevia, approx 1 Tbsp
- (I used purevia)
Instructions
- Add tomatoes, cayenne & stevia to a small saucepan and bring to boil, reduce heat to a simmer until it reduces by half – about half an hour–stir occasionally.
- In another small saucepan, combine onion, vinegar, cinnamon, cloves and celery salt. Bring to boil, remove from heat, and strain out solids.
- Add strained vinegar and salt to tomato mixture. Simmer for 20 – 30 minutes or until ketchup is desired consistency. I ran mine through a magic bullet to get it nice and smooth after it cooled which you can do if you like a really smooth ketchup.
- Store in a clean glass jar for up to a month in the fridge.
- Add horseradish for cocktail sauce or chopped pickles and mayo for thousand island dressing. So good you’ll be tempted to eat it straight out of the jar with a spoon! The perfect topping for this burger!
- Category: Condiment
- Cuisine: Ketchup
Nutrition
- Serving Size: 1 Tbsp
- Calories: 10
- Fat: 0g
- Carbohydrates: 1.7g
- Protein: 0g
Jeanne says
This was the most delicious ketchup I have ever eaten, sugar free or not! The depth of flavor was amazing.
Mellissa Sevigny says
Thanks so much!
Moonyean says
HI Mellissa,
I am going to make this and putting this in my Carb Manager as a recipe but need to know the number of servings the entire recipe makes. If a serving was 1 T what would that be? Thank you in advance for such a wonderful site.
Moonyean
Mellissa Sevigny says
Depending on cooking time everyone gets a different yield – I recommend making it first and seeing how much you end up with. I do provide the nutrition info per 1 T serving in the recipe already.
Elissa says
I have been wanting to make this and finally did. It doesn’t taste like bottled ketchup (not that that’s a bad thing though) and it is sooooo good. So good, in fact, that I then went on to make bbq sauce and thousand island using this. Thank you for this awesome recipe!
Mellissa Sevigny says
You’re welcome Elissa! Recently used my last jar up and had to resort to store bought for my son until I have time to make more – tasted it and YUCK! Forgot how good the homemade stuff is by comparison! Glad you liked it, thanks for letting me know!
M says
I just tried this recipe – I used a 28 oz tin of tomato puree (tomato paste) and followed your instructions – except it still tasted like puree at the end! Did you mean to use tinned (canned) tomatoes instead of puree??? thanks!
Mellissa Sevigny says
Here in the States, paste is really thick and sold in smaller cans – what is labeled puree here is literally pureed tomatoes and it’s still pretty runny. If you used paste then that might have been the problem!
M says
Yep that would be the reason! In Ireland/UK puree is sold in a tin or tube and is the really thick one!
Thanks for letting me know :)
Mellissa Sevigny says
Sorry about that! Hope your next batch works out better!
Andrea at Opulent Cottage says
Having the best time pinning all of your recipes today, and getting a good laugh in the meantime :) Thanks for the inspiration!
Stacey says
Can you give the nutritional counts for this recipe??
Mellissa Sevigny says
Done! :)
Stacey says
Thanks!! I want to make it for the cauliflower tater tots!!!
Anna says
This sounds awesome! Do you think it would be possible to can this guy and make a few batches at a time? I’m lazy and I don’t want to have to make this every week (my family is obsessed with ketchup, but my oldest has ADHD, so I’m cutting all sugar… ). I love the horseradish idea and may add a teeny bit to my ketchup too!!
Mellissa Sevigny says
I don’t see why it wouldn’t can well Anna – let us know if you try it!