Recipe: Low Carb Homemade Catsup (using fresh tomatoes and Splenda)

LOW CARB HOMEMADE CATSUP

15 small ripe tomatoes, skin removed
2 tsp. salt
2 tsp, fresh ground black pepper
1 tbsp. ground hot mustard
1/2 tsp. ground cloves
1 cup onions, chopped
1 cup red bell pepper, finely minced
2 cloves garlic, minced
2 cups white vinegar, distilled
2 tbsp. lemon juice, fresh
1 tbsp. Tabasco Sauce
2 tbsp. celery, minced
3 tbsp. Splenda sweetener

Combine all the ingredients into a large pot and simmer over medium heat for 4 hours, covered.

When it has cooked, remove from the heat and let cool.

Strain it through a sieve. Bottle the catsup in pint jars and keep them tightly covered and stored in the refrigerator up to one month.

Carbs per tablespoon: 1.5 g.
Net carbs per tablespoon: 1.2 g.
Calories per tablespoon: 9

Lagniappe: "While this does take time, if you are serious about excellent low-carb food with outstanding taste, this is the way to go. You can use the low-carb, store-bought catsup, which is good, but it is no comparison to homemade. This catsup will keep refrigerated and covered for up to 1 month. The difference is really in the net carbs. While low-carb, store-bought catsup has only 2 grams of carbs per tablespoon for both net carbs and carbs, this has only 1.2 g. of net carbs per tablespoon. If you use 1 cup, the difference is apparent. This homemade version has only 19 net carbs per cup and the store-bought version has 32. The taste is also a big added bonus!"

Makes about 4 cups or 2 pints of catsup
Source: Cajun Low-carb by Jude W. Theriot