But since I have become a voracious label reader these past several weeks, I recalled that post and went back to look at it again.
Yes, this home made ketchup not only had a list of good, healthy, sensible ingredients, it sounded very tasty so I decided to try it.
I halved the amounts just in case I didn't like it... and also because we really don't eat a lot of ketchup. I know it will keep for some time in the refrigerator, but it would be better to make it more often that expect it to keep for months on end. I also did make some slight changes to the proportions of the seasonings.
I usually only eat ketchup on baked yam 'fries' and on my kale chips. But The Captain does like it occasionally on other things so we always have some on hand... but why not make it instead of buying the sugar-laden commercial varieties?
I think you could have fun experimenting with various vinegars and seasonings, too.
Homemade Balsamic Ketchup
Makes 1 cup
- 1 small can tomato paste (in Canada 5.5 oz, in the U.S. I believe they are 6 oz.)
- 3/8 cup balsamic vinegar
- 1/4 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- 1/8 tsp pepper
- 1/2 tsp mustard powder
- 1/8 tsp garlic powder
- Mix all the ingredients together in a small bowl.
- Place in storage container.
- Refrigerate and use as desired.
Weight Watchers P+ = 0.
Calories 9; Protein 0g; Carbohydrate 2g; Fat 0g; Fibre 1g.
Most commercial varieties come in at double the calories because they have added sugar. I like that this one does not... nor any chemicals with names I cannot pronounce! The balsamic vinegar gives it just enough sweetness.
You will also notice that the color is a bit darker than a commercial ketchup... again thanks to the balsamic vinegar. The Captain suggested that the next time I make a batch, that I should try it with white balsamic vinegar... and I think I will!
Put all ingredients into a small bowl.
And then mix well.
This was really good on my veggie omelet!