Low Carb Ketchup

3 cups canned tomatoes (pureed in your blender)
2 tsp. onion powder
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 cup white vinegar

Put everything into a saucepan and simmer slowly 1 1/2 hours stirring often. Take off heat and stir in 2 package sweetener. Cool and pour into a jar. Keeps 4 months in the fridge.

Makes 24 oz at .83 carbs per tablespoon.

If you wish to get all fancy, removing the seeds before pureeing makes it taste even better