|
alt.support.diet.low-carb COOKBOOK |
Arlene’s Best Tomato Catsup
...
| Ingredient | Carb
Grams |
Fibre
Grams |
Calorie
Count |
| 3/4 tsp. whole cloves (or 1/4 tsp. powdered cloves) |
|
|
|
| 3/4 tsp. broken stick cinnamon (or 1/2 tsp. powdered cinnamon) |
|
|
|
| 1/2 tsp. celery seed |
|
|
|
| 1/2 cup vinegar |
|
|
|
| 4 pounds ripe tomatoes (about 24 plum tomatoes) (or substitute
8-10
....ounces of tomato puree with about 1/4 cup water) |
|
|
|
| 1/2 tbs. chopped onion |
|
|
|
| 1/4 tsp. red pepper |
|
|
|
| 1/4 cup equivalent artificial sweetener (Splenda) |
|
|
|
| 2 tsp. salt |
|
|
|
|
TOTAL
|
|
|
|
| Measure spices and add to vinegar in a small saucepan. Cover, heat
to a boil. Remove from heat and permit to steep while tomato mixture is
prepared.
Wash tomatoes, place in large pan. Add red pepper. Heat to a boil, cook 15 minutes, stirring occasionally. (If using puree, ignore this step, and the cooking instructions in the next step) Add artificial sweetener. Cook 45-60 minutes until mixture is half volume. Strain spiced vinegar mixture into tomato mixture; discard spices. Add salt. Simmer 30 minutes, stirring often, or until the consistency you desire is attained. Whiz in blender a few seconds. Fill hot, sterilized jars; seal at once. (I don't can this, just freeze whatever I'm not going to use right away.) Makes 1-1.5 pints (3 cups or 48 tablespoons). Whole recipe = 93.8 grams of carbohydrate and 420.1 calories
|