Ketchup

Here's the latest recipe from the pile.

Tomato Ketchup
2 3/4 cups home canned tomato puree or 2 cans (10 3/4 oz.) plain tomato puree
1/8 tsp allspice
1/4 tsp cinnamon
1/2 tsp dry mustard
1/8 to 1/4 tsp stevia powder (green)
1/2 tsp ocean sea salt
1/4 tsp onion powder
1/8 tsp garlic powder
2 tbs apple cider vinegar (raw) or freshly squeezed lemon juice

1. Mix all ingredients in a medium saucepan.
2. Stir over moderate heat a few minutes until mixture bubbles.
3. Reduce heat to low and cover with a lid in a tilted position, allowing steam to escape.
4. Continue cooking and stir occasionally for 30 to 45 minutes or to thicken as desired.
5. Pour into a pint jar and cool to room temperature.
6. Cover and refrigerate. Use within 2 weeks. May also be frozen.

Note: Homemade tomato puree needs to be a thick as store-bought applesauce. If yours is too thin simmer over low heat to reduce it to thicker consistency.

Since I haven't had ketchup for over two years, I thought this tasted pretty good. DH thought it needed more salt, so I might add a little more next time. Overall, I'm happy with it.

I cut the recipe in half. I used what I had left of a can of tomato puree which wasn't enough, so I added tomato paste I had left to it. I also used lemon juice instead of vinegar.