Follow our fantastic recipes @alowcarblowsugarlifestyle #ketohh
Quick and easy to make. Made with really simple ingredients so you'll never run out of sugar free tomato sauce/ ketchup again.
Use any sweetener in this recipe and sweeten to suit your own taste.
WHAT TOMATO SHOULD I USE
You can use sugar free tinned chopped tomatoes or a sugar free passata in it's place. The recipe also requires tomato paste to thicken the sauce and make it richer. Again, make sure you check for additives such as sugar in any tinned tomato products.
DOES HOMEMADE SUGAR FREE TOMATO SAUCE HAVE CARBS?
Tomatoes do contain natural sugar so if you ate a lot of them you could be pushing your carb limit. Tomato sauce or ketchup is always going to be high in carbs because of this. Because this is a condiment and served on the side of foods, you would be hard pressed to consume a huge number of carbs. If you had 1 tablespoon or 1 serve of this delicious sauce, it contains less than 1 net carb, which is a lot less than the amount you would consume by using a store bought sugar laden brand.
HOW TO STORE YOUR SUGAR FREE TOMATO SAUCE
Because this sauce is cooked off and vinegar is used, it helps your sauce/ketchup to last longer. It should remain fresh in an airtight jar in the fridge for about two weeks. The recipe also freezes really well, so make it in batches to defrost for another time.
Prep Time:5 minutes
Cook Time:25 minutes
- 400 grams tinned chopped tomatoes or passata sugar free
- 100 grams tomato paste sugar free
- 2 tablespoons apple cider vinegar or vinegar
- ¼ cup water
- 2 teaspoons monk fruit to taste or alternative sweetener, coconut sugar or sugar
- ½ teaspoon garlic powder
- ½ teaspoon Dijon mustard
- 1 teaspoon paprika
- 1½ teaspoons onion powder
- ¼ teaspoon all spice powder
- ½ teaspoon salt or to taste
- Pepper to taste
Blitz all ingredients together with a stick blender. Transfer to a small saucepan and cook on a low heat until smooth for about 30 minutes, or until the sauce reduces and thickens.
Store in an airtight container in the fridge for about 2 weeks. Suitable for freezing.
Because emulisifiers aren't added to this recipe, the sauce can separate slightly. Simply stir to get a smooth texture again.