Tom's Low-carb Ketchup Recipe

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• 1/2 c cubed eggplants .
• 14 1/2 oz sliced tomatoes, drained .
• 3 tbsps tomato paste .
• 1/2 tsp dried onion flakes .
• salt, to taste (about 1/4 tsp (or more) .
• 2 tsps olive oil .
• 1/4 c red wine vinegar .
• 3 (1 g) packets Splenda sugar substitute

• Step #1 Steam or simmer eggplant in small amount of water until soft, about 6-8 mins.
• Step #2 Let cool.
• Step #3 Put eggplant & all other ingredients in a food processor/blender or mixer & mix until smooth.
• Step #4 Adjust seasoning.
• Step #5 You can add small amounts of vinegar if you like a sharper taste.
• Step #6 Store in the fridge.
• Step #7 This ketchup wil keep for a week or so.
• Step #8 You can also freeze it.
• Step #9 Serving size is 1 tbsp.
• Enjoy the Tom's Low-Carb Ketchup recipe

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Sauce And Salsa / Savory Sauces

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• low
• carb
• ketchup
• easy
• beef
• healthy
• onion
• side
• chicken
• garlic
• main
• fat
• sauce
• calorie
• cheese
• mustard
• diet
• cholesterol
• beans
• vinegar