FBD

Low-Carb Ketchup

A healthy low-carb recipe for Low-Carb Ketchup.

AmericanOtherEasy6 minBy Northstar

Ingredients

Servings
4
  • cubed eggplant
  • 14 0.5 oz diced tomatoes, drained
  • 3 Tablesps tomato pasted
  • red wine vinegar
  • 2 Teasps vinegar
  • 2 Teasps olive oil
  • Teasp dried, minced onion
  • 3 packets Splenda sugar substitute

Instructions

  1. 1

    salt to taste (approx. ¼ Teasp or more) Steam or simmer eggplant in small amount of water until soft, about 6 to 8 minutes. Let cool. Put eggplant and all other ingredients in a food processor or blender and blend until smooth. Adjust seasoning. You can add small amounts of vinegar if you like a sharper taste. Store in fridge. This ketchup will keep for a week or so. You can also freeze it. 37 ©2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com

  2. 2

    Creamy Cheese Sauce

Tags

americanhealthy-low-carb