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Make Your Own Low-Fat Ketchup Recipe
Ingredients
24 ounces tomato paste
1/2 cup vegetable broth
1/4 teaspoon nutmeg
1/4 teaspoon ground cumin
1 teaspoon garlic cloves, minced
1/2 cup cider vinegar
2 teaspoons oregano
1/2 teaspoon fresh ground pepper
1 teaspoon mustard powder
Method
In blender, combine all ingredients.
Mix on high for 3 minutes.
Scrape sides of blender occasionally.
Chill.
Can be stored in air tight container for 2 to 3 weeks in refrigerator.
Makes about 3 cups.
Calories per 1/2 c 118 Fat 1 g Fiber 1 g
