Roy’s Light Homemade Sugar-Free Ketchup

16 servings     0 Better Balance Bites / WW Points

Calories 10     Fat 0.1g   Sat. Fat 0g   Protein 0.5g   Carbs 3.6g   Fiber 0.5g   Sugars 1.3g    

Ingredients

· 1 (6 oz) can tomato paste

· 1/2 cup water (adjust for desired thickness)

· 3 Tbsp apple cider vinegar (or white vinegar)

· 2 Tbsp sugar substitute (see notes)

· 1/2 tsp salt

· 1/2 tsp smoked paprika (or regular paprika)

· 1/2 tsp garlic powder

· 1/2 tsp onion powder

· 1/4 tsp ground cinnamon (optional, for extra depth)

· 1/4 tsp ground cloves (optional, for a warm touch)

Directions

1. In a small saucepan, whisk together all ingredients over medium-high heat. Once it begins to boil, turn the heat down to medium. (see notes)

2. Simmer for 5–10 minutes, stirring occasionally to keep splatter to a minimum, until thick and smooth.

3. Taste and adjust sweetness, salt, or acidity as needed.

4. Let cool and store in an airtight container in the fridge 2-3 weeks.

Notes

· This makes about 1 cup, or sixteen 1 Tbsp servings.

· The entire recipe is 0 bites/points! (But don’t eat the whole thing at once!)

· Try brown sugar replacement for a mild molasses note.

· You can use regular sugar (granulated or brown) but the bites/points will go up slightly.

· You want to stir this often to calm the boiling or there will be a lot of splattering all over your stovetop.

· For a smoky version: Add 1/2 tsp liquid smoke or extra smoked paprika.

· For a spicy version: Add 1/4-1/2 tsp cayenne pepper or 1/2-3/4 tsp chili powder.

· For a BBQ version, see the recipe below.

· Prefer a thinner consistency? Add a bit more water.

· If you need a larger batch, you can easily double, triple, or quadruple the recipe.

Canning Sugar-Free Ketchup for Long-Term Storage

· To extend the shelf life of your homemade sugar-free ketchup, follow this safe canning method.

· Double, triple, or quadruple the ingredients listed above.

Canning Directions

1. Sterilize Jars: Wash half-pint or pint-sized canning jars and lids in hot, soapy water. Place jars in a boiling water bath for 10 minutes to sterilize.

2. Cook the Ketchup: Follow the recipe directions above, giving it an extra 5-10 minutes depending on how many batches you’re making.

3. Fill and Seal Jars: Ladle hot ketchup into sterilized jars, leaving 1/4-inch headspace. Wipe rims with a clean, damp cloth, then place lids on top and screw on rings until fingertip-tight.

4. Water Bath Processing: Submerge jars in a boiling water bath. Process for 15 minutes for half-pint jars or 20 minutes for pint jars. Adjust time for altitude if needed.

5. Cool and Store: Remove jars and let them cool for 12–24 hours. Check for a proper seal (lid should not flex when pressed). Store in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2–3 weeks.

Sugar-Free BBQ Ketchup (Smoky & Tangy)

About 2 cups

This version combines the rich tomato base of ketchup with smoky and tangy BBQ flavors, perfect for dipping, marinades, or grilling!

Ingredients

· 2 (6 oz) cans tomato paste

· 1 cup water (adjust for thickness)

· 1/4 cup apple cider vinegar

· 3 tbsp sugar substitute (or sugar)

· 1 tbsp Worcestershire sauce (or coconut aminos for a soy-free version)

· 1 tsp smoked paprika

· 1/2 tsp liquid smoke (optional, for deeper smokiness)

· 1 tsp garlic powder

· 1 tsp onion powder

· 1/2 tsp mustard powder

· 1/2 tsp salt

· 1/4 tsp black pepper

· 1/4 tsp cayenne or 1/2 tsp chili powder (optional, for a mild kick)

Directions

1. In a small saucepan, whisk together all ingredients over medium-high heat. Once it begins to boil, turn the heat down to medium. (see notes)

2. Simmer for 8-15 minutes, stirring occasionally to keep splatter to a minimum, until thick and smooth.

3. Use or Can: For immediate use: Cool and store in the fridge for up to 2 weeks. For long-term storage, follow the canning instructions above.