Most brands of ketchup are loaded with sugar: the granddaddy of all ketchup, Heinz, packs eight grams per two tablespoons (actually, Heinz uses high fructose corn syrup, plus regular corn syrup for good measure). And we know that two tablespoons doesn’t go far when eating fries (baked sweet potato fries, that is).
My version is just as tasty and has half the sugar (sourced naturally from the tomato paste, intake of which has been shown to reverse UV damage). Keep a batch in the fridge—and give yourself props for making your own condiments!
- 1 5.5-oz can tomato paste, no salt added
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 Tbs stoneground mustard
- 2 packets stevia (equivalent to 4 teaspoons)
- 1/4 tsp cinnamon
- 1/4 tsp onion powder
- 1/8 tsp sea salt
- Dash hot sauce (optional)
- Whisk or blend all ingredients until smooth.
- Refrigerate at least 30 minutes to allow flavours to blend. Keep refrigerated. (Mixture will thicken slightly in the fridge.) Makes about 1 cup.
Per 2 Tbs: 19 calories, 0 g fat, 53 mg sodium, 1 g fibre, 2 g sugar, 1 g protein