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Hmmmm when I submitted my message I got a visit our sponser t hingy

Posted by me again on July 17, 2008 at 21:38:47:

In Reply to: thanks for this! I love ketchup and boy do I agree with you about the cloves..yikes! posted by Amethyst on July 17, 2008 at 21:38:05:

: : I've made this ketchup before, and I think it works well. I will make my notes in parentheses. My notes may alter carb intake, so note that I'm not following this strictly for the sake of watching carbs. I have found "a" recipe that does not contain HFCS, and it's something I can make at home, so this is it. : ) This makes about a cup of ketchup.


: : 1 8-oz can tomato sauce

: : 3/4 C tomato paste

: : 2 T sugar substitute
: : (stevia worked great for me; if you're not attempting carb watch, I'm sure sugar will do just fine)

: : 2 tsp onion powder
: : (I grate a little onion juice instead of using onion powder; I don't mind the little extra texture)

: : 2 tsp light soy sauce

: : 1/2 tsp ground cloves
: : (for MY personal taste, that is just waaaaaay too much cloves!! you DO need a hint of cloves for the backdrop flavor of ketchup, but personally 1/4 tsp would be too much, lol)

: : 1/2 tsp allspice
: : (again, I'm not crazy about the strong clovy flavor that allspice brings, and in conjunction with cloves, I personally believe it to be way too much. However, I'm more inclined to use full amt of allspice and do away w/ cloves altogether. I think 1/4 tsp would be sufficient w/ the 1/4 tsp cloves; again, this is MY taste)

: : 1-1/2 TBS malt vinegar

: : *****MY additions for a little Southwest/Tex-Mex flavor:

: : 1/4 tsp cumin

: : 1/2 tsp chili powder (honestly suprised that's not in there already)

: : 1/2 tsp garlic powder (again, very surprised that's not in there along w/ onion)

: : 1/2 tsp paprika

: : 1/4 tsp cayenne pepper
: : *****

: : In a large pot over medium heat, combine the tomato sauce, tomato paste, sugar/substitute, spices, soy sauce and vinegar. Simmer for 5 minutes. Refrigerate until serving. Keeps covered in the refrigerator for 1 week. Note: I've kept this for a month w/ no problem.

: : It's a kind of thick ketchup, so if you'd like it thinner, perhaps add a little water to the mixture. I could be wrong, but if you add stock (for flavor component), I think it might spoil quicker.

: : Enjoy! : ) This will at least give you a start to making your own ketchup. Experiment and find your flavor. : )

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