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It is impossible to find catsup that doesn’t have a ton of sugar in it. So once again, I set out to make it. This is a great recipe to make in the late summer, when all of your tomatoes are ripe. You can make big batches of this and then can it so you have it throughout the year. I will show you later how you can your own healthy catsup. This catsup can be used for your own homemade fries, burgers, meatloaf, homemade BBQ sauce and any other recipe that might call for catsup. Enjoy!
Nutritional Information Calories: 15.0 Fat: 0.2g Carbohydrates: 3.3g Protein: 0.6g
Ingredients
- 4 1/2 pounds organic ripe tomatoes
- 1/4 cup onion chopped
- 1/2 cup white vinegar
- 1/2 of a cinnamon stick
- 6 whole cloves
- 1/2 tsp celery seeds
- dash of red pepper
- 1/8-1/4 cup steviva blend, or sweetener of choice (sweeten to taste)
- 1 tsp unrefined sea salt
Instructions
- In a small saucepan add vinegar, cinnamon stick, cloves and celery seeds.
- Bring to a boil. Remove from heat and set aside.
- Quarter and core tomatoes and put in a large kettle.
- Add onions and cook on medium heat for 25 minutes or until tomatoes cook down.
- Put tomato and onion mixture through a food mill or sieve and discard seeds and skins.
- Return the pulp back to the kettle.
- Measure the depth with a ruler.
- If it is 2? high, then you want to cook it down by half, so in this example you would cook it down to 1?.
- Stir occasionally (This could take a little over an hour to accomplish).
- Once it has cooked down, add your strained vinegar (discard spices), add salt and cook until you reach your desired thickness (about 30 more minutes). Keep in mind, sauce will thicken as it cools down.
- Add steviva blend or sweetener of choice and stir.
