This recipe post is not only about sharing a new recipe but also to confess my ketchup addiction. Well, yes I have to admit that even if I ‘eat clean’ most of the time I very addicted to the red sauce with my grilled meat or even as an appetizer to dip some cucumber slices. I know it is bad for someone who had diabetes to eat ketchup. But I have to confess that I am very in love with Watties Ketchup since I arrived in New Zealand and it is the only ‘unhealthy’ ingredient I keep buying for myself the past 2 years. I know it contains as much sugar as some biscuits or candies but well, I convinced myself that one tablespoon a ketchup from day to day will not kill me right? And yes, it did not. But now that I am a mum and that my 2 years old girl is copying each of my move I begin to be more concious about everything I do specially my eating habits. She started to love ketchup too and even if I am not giving her more than a tablespoon from time to time, I thought it was a bit wrong to not giving her candies but still ketchup. But do you how much teaspoon of sugar there is in ketchup? When you read the nutrition panel of any ketchup brand you can read that there is about 1 teaspoon of sugar for each tablespoon of ketchup that you eat .
LOW CARB SUGAR FREE KETCHUP RECIPE
- 1/2 cup tomato puree – preferably organic 150g, no nasties added
- 1/2 cup tomato paste – no added salt and preferably organic 140g, no nasties added
- 3 small brown onion finely chopped
- 2 tablespoon organic natvia
- 3 tablespoon apple cider vinegar
- 1 garlic clove finely chopped
- 1/2 teaspoon ground paprika
- 1/2 teaspoon dried oregano or fresh
- 1 tablespoon olive oil
- Salt and pepper to taste
In a saucepan under medium heat warm the olive oil.
Add the finely chopped onions, garlic and paprika.
Fry until the onions gets softer and well coated by the ground roasted paprika. It could take 3-4 minutes.
Reduce to low heat and stir in the tomato paste and apple cider vinegar. Simmer for 1-2 minutes while constantly stirring with a spoon or spatula .
Stir in the tomato puree, natvia and dried oregano.
Reduce to low heat and simmer for 2 more minutes until the liquid thicken.
Adjust with salt and pepper if desired.
Remove from heat and using an immersion mixer blend until smooth.
Store in the fridge up to 1 week in a glass mason jar or airtight container.