And if you could, it would be full of sugar, MSG, preservatives and other yucky stuff. I love to make curry ketchup since that’s something what my husband and I could eat every day, but which you cannot get here in Finland. You can naturally play with different spices. ACV gave more versatile flavor in a less pungent way. Then I thought that good old raw apple cider vinegar could be not only a healthier option, but also a less overpowering option. I also had used that in my first experiments. Sorry, now finally back to my ketchup experiments: The original recipe called for white vinegar. But at least I would have had plenty of traffic there! However, a URL called would have looked too suspicious so I gave up the idea completely. Ha, since I love experimenting with food and recipes I wanted to establish a web page called Elviira’s Experiments. Therefore I would be really glad if you leave your favorite ketchup recipe - or link to it - in the comment section below.īut back to my experiments.
Now I must say a word of caution here: even my taste buds consider this as perfect ketchup, somebody else might disagree. To be honest, I checked in a grocery store the ingredient lists of several commercial sugar-laden ketchup bottles, and saw cayenne in some of them.Īt home I added a pinch of cayenne to my bland and tasteless ketchup experiment and there it was! The perfect ketchup recipe had born. I thought white pepper would have been an ideal spice with ketchup, but I was completely wrong! I went through my whole pantry before I found the perfect seasoning: cayenne pepper. I noticed that you need just a small amount of tomato paste to reach the ideal consistency and the right taste. In my experiments I drastically reduced the amount of tomato paste to get rid of that weird taste and feeling it gave. I started tweaking the recipe.Īfter some heavy tweaking there wasn’t much left from the original recipe, just tomato sauce and tomato paste, and the quantities and ratios were completely different from those of the original recipe. So, I needed to create something which would go better with my personal taste. The recipe as such was simple and great, but it just wasn’t perfect to my personal taste. Yes, I think those weird words describe the feeling best. Actually, it also felt a little flaky and frictional on my tongue. Somehow the tomato paste was overpowering tastewise. That gave a bit of cool aftertaste which was somewhat prominent but very tolerable after all. I didn’t use Splenda - which the recipe used - but powdered erythritol instead. I always thought you have to cook the ketchup but he just mixed everything in his ingenious recipe and that was it! Now when I think, the first ever low-carb ketchup experiment I made was from George Stella’s book Livin’ Low-Carb. Images, text and recipe fully copyrighted by Low-Carb, So Simple If you can get organic stuff, even better.
Use only natural products which contain just tomato and maybe some salt. You can see that the tomato paste is very thick compared to the tomato sauce.
#Low carb tomato paste substitute how to#
I do recommend to use a little bit cayenne anyway, the ketchup tastes a bit too bland without it.īut let’s check how to prepare this tasty sauce: You can naturally increase the amount if you fancy fiery flavors. A really tiny pinch or actually a shake is enough. The ketchup really tastes even better on the next day.Īs you know, cayenne pepper - the secret spice here - is indeed spicy, so please be really careful with it especially if you are going to make the ketchup for kids. We are talking about a super simple and easy recipe, absolutely no tricks needed in preparing this thing! Even the ketchup is ready in a snap, it’s a good idea to let it stand in the fridge for a couple of hours or even overnight so that all the flavors get deeper. Tips for making the low-carb and keto ketchup
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