My husband has been making a concerted effort to limit his intake of sugar, but it is amazing how much sugar is hidden in condiments. It is equally amazing how much it can cost to purchase sugarfree versions! So, because I had some beautiful tomatoes from my aunt’s Amazonian tomato patch, I made him a batch of sugarfree ketchup based on a recipe in my trusty 1940’s Farm Journal Canning & Preserving cookbook.
Back in the day there were as many types of ketchups as there were varieties of fruit available. They all follow the same principle: wash and dice your fruit, cook it down with some initial seasoning (usually onion), puree, add more seasoning and cook to a desired thickness. I’ve followed the same basic process here. In cooking school we often used large carrots for sweetness as opposed to adding sugar, so I’ve added in a carrot here.
Sugar Free Tomato Ketchup
12-14 red ripe in-season tomatoes, a mix of varieties is great
1/2 c. onion, chopped
1 large carrot, chopped (I’m using this in place of the refined sugar)
1/2 c. apple cider vinegar
1 t. cinnamon
1 t. allspice
1/2 t. garlic powder
Gorgeous tomatoes (a dozen or so), check.
Wash and chop the tomatoes into a large pot along with the onion and carrot. I left the skins on the tomatoes but you could remove them if you like.
Cook down until all the vegetables are very soft. Then puree, I used my immersion blender and pureed right in the pot itself.
(Sorry for the blurry photo – it’s the steam!). Add the additional spices and cook down until it’s at your desired thickness.
This recipe makes about 3-1/2 cups of ketchup. I kept some out for the refrigerator and packed the rest into small plastic containers to freeze for future use. So I have about three commercial bottles worth of sugarfree ketchup (which usually sell for over $5 per bottle) for less than a $1.00 in ingredients since my tomatoes were free!
My sugarfree ketchup, fulfilling its destiny!