Low Sugar Homemade Ketchup from Garden Tomatoes

Here is my long awaited ketchup recipe. It is for those who don't want to overdue sugar in their food, and yet want a nice tasting sauce for potatoes. If you like it sweeter, feel free to add more of the sweetener of your choice, at your own risk. In my opinion, and the opinion of a few other people, it tastes a lot like a store brand in the refrigerator that doesn't have high fructose corn syrup, it is just a whole lot less sweet, though still tasty.

So grab some tomatoes and boil them down into sauce. (By the way, I blend whole tomatoes, skin and all for the base for my sauce. I put it in casserole dishes in the oven, at 350 degrees, and it seems to thicken faster there then on the stove top. But when I run out of oven space, I put blended tomatoes in a big pot on the stove, and boil it down. Once it is thick, I put it back into the blender until ketchup smooth.

Barbara's Ketchup

For every 4 cups of very thick, smooth, boiled down tomato sauce, add:

1 1/3 cups of lemon juice
1/2 cup honey or other sweetener of choice
1 Tablespoon oregano, dried
1 Tablespoon basil
2 teaspoons salt
1/2 teaspoon garlic powder
4 teaspoons onion powder
1 teaspoon celery salt
2 teaspoons paprika
1/4 teaspoon cinnamon

Pour in jars and can like tomato sauce.