[low FODMAP] Ketchup

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3.50 from 4 votes

When you need ketchup and can't use the off the shelf stuff. This is a super fast and low effort ketchup!

Prep Time5

Cook Time1

Course: Pantry

Cuisine: American

Keyword: diabetic, ketchup

Servings: servings

Calories: 514kcal

Ingredients

2 28oz Cans of Crushed tomato This has no seeds or peel in it, if you substitute something else with seeds and skins you will need to remove them later.(With a sieve.)
2/3 cup Stevia You can sub in another sugar substitute. It will taste more authentic with 1/2 Stevia and 1/2 Sugar but I'll leave it up to your choice.
1/2 tbsp salt
1/4 tsp black pepper
1/8 tsp mustard powder
1/2 tsp ground cloves
1 tsp infused garlic oil
1 tsp infused onion oil
3/4 cup white vinegar

Instructions

Whack all the ingredients it all in a pot/slow cooker.
Stir it all together in the pot.
Turn on stove to low. Place pot on stove.
Reduce to your desired thickness. I suggest at least 1 hour on the stove to let the flavours mingle. If you want a thicker ketchup leave it on longer.
Let ketchup cool for 1 hour before putting it in the fridge. (This make helps to avoid the sour flavour that sometimes happens to tomato sauces.)

Notes

A lot of other recipes use different types of tomato to get this project started. Crushed Tomato in a can is the one to use as all the work has been already done for you. If you use something else you should both Blend and then strain in through a sieve. This is the all pro wack it in and use it recipe! Literally, you could use it right away in a pinch. It will taste better after an hour on the stove but who am I to tell you what to do.

Nutrition