Ketchup is based on three primary ingredients: tomatoes, vinegar, and sugar. This ketogenic recipe is naturally sweetened by swapping out the typical onion powder for an onion that has been browned to draw out its natural sweetness, then by adding champagne vinegar.
- 1 tbsp extra virgin olive oil
- 1 small chopped yellow onion
- 1 cup tomato puree
- 1/4 cup champagne vinegar
- 2 tbsp water
- 1 tbsp sugar-free vanilla sweetener
- 2 minced garlic cloves
- 1/8 tsp cinnamon
- 1/8 tsp cardamom
- 1/8 tsp ground cloves
- 1/8 tsp ground star anise
- 1/8 tsp celery salt
- 1/8 tsp freshly ground black pepper
- In a medium saucepan, heat the olive oil over low heat, then brown the onion until it begins to soften, about 5 minutes. You can brown them even longer, the longer you caramelize them, the sweeter they’ll be (add drops of water as you go, so they don’t burn!)
- Add the tomato puree, vinegar, water, sweetener, garlic, cinnamon, cardamom, cloves, star anise, celery salt, and pepper and bring everything to a boil. Simmer the ketchup for 10 minutes.
- Remove the pan from the heat and let the ketchup cool for 20 minutes. Use an immersion blender and blend until smooth.
- Refrigerate the ketchup in an airtight container for up to 1 month. This makes about a cup and a half, or twelve servings of two tablespoons each.
Depending on the tomato puree you buy, your ketchup may turn out too thick for your liking. Add 1 teaspoon of water at a time to the blender until it reaches your desired consistency.
- Category: Condiments
- Serving Size: 12 servings at two tablespoons each
- Calories: 13g
- Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g