Years ago my Mom used to make a WW recipe for ketchup that was good. You could add some AF sweetner to taste, just to make it a little sweeter if you like, and cut down on the onion to save some carbs.

Here it is:


Things You'll Need:
•4 lbs. tomatoes (Roma tomatoes are best)
•1 1/2 medium onions, diced
•1 tsp. ground cloves
•1 tsp. salt
•1 tsp. allspice
•1 cup vinegar (plain or apple cider for a little more flavor)
•Large slotted spoon
•Strainer and bowl
•Food processor or blender


•Step 1
Boil a pot of water large enough to hold your tomatoes. While it's boiling, carefully lower the tomatoes in from a large spoon. Leave them in for a minute or so until you see the skins split.

•Step 2
Take them out with your spoon and put them into a strainer set on a bowl to cool. When cooled, take a small paring knife and gently peel the skins off. Cut the tomatoes and remove the seeds. You can just scoop them out gently with a teaspoon.

•Step 3
Chop the tomatoes coarsely over a bowl so none of the juices are lost. Put the tomatoes and onions into a heavy saucepan. Simmer about 10 minutes. Don't go over the time or too much liquid will be lost.

•Step 4
Pour the tomato mixture into your food processor or blender and puree. Return the puree to the saucepan and add the rest of the ingredients, stirring them in well. Simmer this really slowly, as this will give you the nice hearty, thick ketchup you want. It should cook for about 1/12 hours. Stir it often and when there's about 1/3 less of the volume in the pan, turn the heat off.

•Step 5
Let the ketchup cool down enough to handle and pour it into sterile bottles or jars. It will make 48 ounces of ketchup; eight times the amount of store bought ketchup for less than the cost of one bottle. Another plus is that commercial ketchup is usually around 87 percent sugar. This recipe will freeze for 9 months and stay in fridge for 4 months.

Wow! That really is from scratch! I'd like to find a recipe that goes from canned tomato sauce.

Or perhaps I'll get enough cherry tomatoes on my plant I could use them!

Thanks for posting the recipe!

Wonder if there's a way of calculating how much 'tomato sauce' those 4 lbs of tomatoes yield after cooking? Can't think how other than 'doing it', off the top of my head.

Hmmmmmmmmmmmm. Maybe there's a home-processed basic tomato sauce recipe out there in the world with a convertible yield.

Hmmmmmmmmmmmm.

I spoke to my Mom and she said that if she made this in the winter (we had garden every summer) that she would use tomatoe juice, she did not remember how many cans, she used the really big cans, thinks that they were like half gallon size. I just remember this being very good with some oregano sprinkled on it to make pizza.

Roxanne

I've made something very similar using unsalted tomato paste, water, vinegar, sweetener and spices. That was when I still believed in the salt causes hypertension theory.