How to Make Sugar Free Ketchup

If you have ever read the ingredient label on a jar of ketchup then you have probably wondered How to Make Sugar Free Ketchup.
At least I know that I have on more than one occasion
.

How to Make Sugar Free Ketchup

Ketchup is something that we use quite a bit of.
We top our fries with ketchup while we also use it in an ingredient in other food.

Obviously, there are tomatoes in ketchup.
However, I am amazed at some of the other ingredients that go into it.
I am not sure that I need syrups and sugars added to my ketchup. Thus, I can make my own.

Just how easy is it to make your own sugar free ketchup?

It really is not rocket science if you ask me as it is not that difficult to do. I am more concerned about what I will be doing with the ketchup after I have made it.

Here are some great uses for ketchup that you may also like.

• Skinny Air Fried Potato Chips.
• Air Fried Low Carb Zucchini Fries.
• Low Carb Air Fried Fried Chicken.

Certainly, I am a fan of the air fryer.

Keep up with this and other great recipes.

You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.

Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.

How to Make Sugar Free Ketchup

The recipe for How to Make Sugar Free Ketchup

Here is what you will need to make your own ketchup.

• Whole Tomatoes (canned) in juice- 1 can (28-32 ounce).
• Tomato Paste- 1 tablespoon.
• Oil- 1 tablespoon. Vegetable or olive.
• Onion- 1 chopped.
• Garlic- 3 cloves minced.
• Cider Vinegar- 1/4 cup.
• Brown Sugar Alternative-1/4 cup equivalent to sugar.
• Celery Salt-1/2 teaspoon.
• Paprika- 1 teaspoon.

How to Make Sugar Free Ketchup

• Start by blending your canned tomatoes with the tomato paste in a blender or processor. Optionally, you can skip this step by using canned chopped or ground tomatoes (28-32 ounce can) .
• In a saucepan on medium heat, start by sauteing your onion. After about two minutes add your garlic to the sauce pan and continue to saute until they begin to brown- about 5-6 more minutes.
• Stir in the vinegar and blended tomatoes from the first step.
• Finally add your remaining ingredients and allow the contents of the saucepan to just about boil. Then turn the heat down to a simmer and cook for an hour, stirring occasionally. We want the ketchup to thicken.
• Remove the ketchup from the stove and allow to cool down for at least 10 minutes. Then pour it into a blender until it reaches your desired consistency.
• Refrigerate for at least three hours. This will keep for about four weeks in the refrigerator or you can freeze it.
• Make this in a slow cooker by adding your ingredients and cooking uncovered for 10 hours and stirring occasionally. Blend if needed for consistency.

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How to Make Sugar Free Ketchup

Make your own ketchup without having to add a lot of sugar to it.

Ingredients

• Whole Tomatoes canned in juice- 1 can (28-32 ounce).
• Tomato Paste- 1 tablespoon.
• Oil- 1 tablespoon. Vegetable or olive.
• Onion- 1 chopped.
• Garlic- 3 cloves minced.
• Cider Vinegar- 1/4 cup.
• Sugar Alternative-1/4 cup equivalent to sugar.
• Celery Salt-1/2 teaspoon.
• Paprika- 1 teaspoon.

Instructions

• Start by blending your canned tomatoes with the tomato paste in a blender or processor. Optionally, you can skip this step by using canned chopped or ground tomatoes (28-32 ounce can) .In a saucepan on medium heat, start by sauteing your onion. After about two minutes add your garlic to the sauce pan and continue to saute until they begin to brown- about 5-6 more minutes.
• Stir in the vinegar and blended tomatoes from the first step.
• Finally add your remaining ingredients and allow the contents of the saucepan to just about boil. Then turn the heat down to a simmer and cook for an hour, stirring occasionally. We want the ketchup to thicken.
• Remove the ketchup from the stove and allow to cool down for at least 10 minutes. Then pour it into a blender until it reaches your desired consistency.
• Refrigerate for at least three hours. This will keep for about four weeks in the refrigerator or you can freeze it.
• Make this in a slow cooker by adding your ingredients and cooking uncovered for 10 hours and stirring occasionally. Blend if needed for consistency.

Recipe Notes

Please see post for details.

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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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