Ketchup

KETCHUP

My youngest son, Jonathan, prefers using the spicy dressing below instead.  It's so easy to make one's own.  I would suggest freezing half of it for longer storage.

5¹/₂ oz tomato paste (156 mL)

¹/₂ cup water (125 mL)

¹/₃ cup granular sweetener (75 mL)

3 tbsp white vinegar (45 mL)

¹/₂ tsp onion salt (2 mL)

¹/₂ tsp salt (2 mL)

¹/₄ tsp garlic powder (1 mL)

¹/₈ tsp black pepper (0.5 mL)

In blender, combine tomato paste, water, granular sweetener, white vinegar, onion salt, salt, garlic powder and black pepper.  Blend until smooth.  (Or simply combine by whisking with wire whisk)

Nutritional Analysis:  1 1/4 cups (300 mL), 1 tbsp per serving:

8.7 calories; 0.3 g protein; 0.1 g fat; 1.7 g carbs

Variation:  Spicy California-Style Dressing:  Use ²/₃ cup (150 mL) vinegar, ¹/₂ cup (125 mL) granular sweetener and ¹/₄ cup (50 mL) water.

Yield:  28 tbsp, 1 tbsp (15 mL) per serving.  (1.6 g Carbs)

Barbecue Sauce:  Use Ketchup recipe above, and add 3 tbsp (45 mL) white vinegar, 1 tbsp (15 mL) Worcestershire sauce, 1 tsp (5 mL) onion salt, ¹/₈ tsp (0.5 mL) Hickory Liquid Smoke (optional) and 4 drops Tabasco sauce.

Yield:  1¹/₂ cups (375 mL), 1 tbsp (15 mL) per serving.  (1.5 g Carbs)