Low-carb ketchup

Low-carb ketchup

Anticipation... anticipa-ay-tion. Wait no longer for a delicious homemade version of America's favorite condiment. This tangy, well-spiced version offers bright but complex flavors. So cook it thick and spread it on thick, too!

Low-carb ketchup

Anticipation... anticipa-ay-tion. Wait no longer for a delicious homemade version of America's favorite condiment. This tangy, well-spiced version offers bright but complex flavors. So cook it thick and spread it on thick, too!
USMetric
4 servingservings

Ingredients

  • ¼ tbsp ¼ tbsp olive oil
  • 18 (½ oz.) 18 (14 g) grated or finely chopped yellow oniongrated or finely chopped yellow onions
  • ¼ ¼ pressed garlic clovepressed garlic cloves
  • ½ tbsp ½ tbsp tomato paste
  • 110 cup 20 ml red wine vinegar
  • ¼ tsp ¼ tsp salt
  • ¼ ¼ bay leafbay leaves
  • ¼ tsp ¼ tsp paprika powder
  • ¼ tsp ¼ tsp coriander seed
  • 18 tsp 18 tsp cloves
  • 18 tsp 18 tsp ground black pepper
  • ¼ pinch ¼ pinch cayenne pepper
  • 3½ oz. (623 tbsp) 100 g (100 ml) canned whole tomatoes
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Instructions

Instructions are for 16 servings. Please modify as needed.

  1. Fry the onion, garlic and tomato paste in oil for a couple of minutes over medium heat in a nonstick saucepan. The onion should become soft and glossy, not browned.
  2. Add vinegar, bay leaves, spices and canned tomatoes. Stir and simmer for a couple of more minutes.
  3. Lower the heat and simmer over low heat for 20 minutes. Remove the bay leaves.
  4. Puree the ketchup with an immersion blender or blend in a mixer until smooth. Taste and adjust flavor, adding more salt, freshly ground black pepper or vinegar as needed.
  5. Depending on how thick you want your ketchup to be, you can let it simmer longer over low heat. Store in the fridge for 1-2 weeks or freeze.

Tip!

Canned whole tomatoes have the best taste, especially San Marzano, but good-quality crushed or pureed tomatoes of any variety work well, too.

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20 comments

  1. Carol Ann
    How much is a serving of low carb ketchup? It says there are 18g carbs per serving but not the serving size, 18g seems a lot.
  2. Sandi
    The calculations appear to be for the entire recipe
  3. Sandra
    I think Sandi is correct......18 g carbs is for the whole batch. It is confusing the way it's worded with the " / serving " there isn't it?
    Liberal low carb
    59% Fat
    10% Protein
    30% Carbs
    18 g carbs / serving
    ( The nutritional information is calculated for the whole batch. )
  4. 1 comment removed
  5. Leisureguy
    I made this, following the recipe except 3 cloves of garlic instead of 1 and had to simmer 40 minutes rather than 20 to get the consistency right. Best ketchup I've ever had. I did use San Marzano tomatoes, and now am making a double recipe (28 oz can of tomatoes).

    I assume the "1/2 teaspoon cloves" means "1/2 teaspoon ground cloves." That's what I used. I also used ground coriander since I had no coriander seeds, but I will use whole coriander seeds in the next batch and hope the blending takes care of them.

  6. Lin Chamberlain
    I put it in a calculator for 16 oz and =32 tablespoons..so approximately 2 tablespoons per ounce...so dividing the carbs by 32 will give me .5625 carbs per tbsp
  7. Jemma
    How long does this keep for? I'm desperately trying to get my kids off ketchup!
  8. Jemma
    Sorry ignore the above just found it
  9. Mary Crowle
    Can I bottle this? Pour into sterilized jars and keep indefinitely?
    Replies: #10, #16
  10. Kristin Parker Team Diet Doctor

    Can I bottle this? Pour into sterilized jars and keep indefinitely?

    You can bottle it but without preservatives, I am not sure how long it would stay good for.

  11. Amber
    I am not a fan of cloves, can you taste them? Can I omit or remove them altogether?
    Reply: #12
  12. Kristin Parker Team Diet Doctor

    I am not a fan of cloves, can you taste them? Can I omit or remove them altogether?

    You can taste the ketchup without adding the cloves and see if you like the taste. If you like the taste as is, then you can omit the cloves.

  13. Manda Black
    What size is a serving? And how many carbs per serving? Thanks
    Reply: #14
  14. Kristin Parker Team Diet Doctor

    What size is a serving? And how many carbs per serving? Thanks

    There isn't a set serving size for this ketchup recipe.

  15. Kimberly Cooper
    In the book "Dr. Bernstein's Diabetes Solution", the author Dr. Richard Bernstein says that red bell peppers can be used, instead of tomatoes, to lower the grams of carbohydrates.
  16. Sharon
    You can waterbath-can ketchup. PickYourOwn and Ball give directions. Should be 35 minutes processing for pint jars and 40 for quarts. Should not need any ascorbic acid or other preservative since the recipe includes vinegar, plus tomatoes themselves are acidic.
  17. Justin
    How can I reduce the vinegar taste. It is a little strong vinegar tasting, what can I add to it to reduce the vinegar taste?
    My guess is water, but then that will thin the sauce out a lot.
  18. Justin
    Sorry, my earlier comments was rushed, feel free to delete or edit.
    I was able to reduce the strong vinegar taste with some Baking Soda, I also added water, but I think just a teaspoon of baking soad would have done it.
    Reply: #19
  19. Crystal Pullen Team Diet Doctor

    Sorry, my earlier comments was rushed, feel free to delete or edit.
    I was able to reduce the strong vinegar taste with some Baking Soda, I also added water, but I think just a teaspoon of baking soad would have done it.

    I am glad you found a solution that worked for you!

  20. mgt.anneoneil
    Just made this but with a couple of personal changes. Not sure if it affects carbs but I used smoked paprika and a combo of balsamic & ACV cause I had no red wine vinegar. Made it a little spicier and smoky so a bit more like a BBQ sauce. Love it though!
    Reply: #21
  21. Kerry Merritt Team Diet Doctor

    Just made this but with a couple of personal changes. Not sure if it affects carbs but I used smoked paprika and a combo of balsamic & ACV cause I had no red wine vinegar. Made it a little spicier and smoky so a bit more like a BBQ sauce. Love it though!

    Sounds delicious!

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