HEIRLOOM TOMATO CATSUP
Heirloom Tomato Catsup
I don’t think I know anyone who doesn’t eat catsup. If I do, they’re not American. I understand that it is a favorite in the White House to be served on well-done steak (insert bald eagle noises here). A staple condiment, it can be found on everything from a quick breakfast to a late-night snack. My version, Heirloom Tomato Catsup, combines gourmet ingredients while maintaining the familiar tang. My simple, fast recipe is gluten free, sugar free, and low carb. I use it in things like Bison Meatloaf and Cocktail Sauce. You can also put it on All American favorites like scrambled eggs, hot dogs, and hamburgers. The versatility makes this condiment KetoLuxe.
Heirloom tomato catsup can be made with fresh tomatoes from your garden, farmers market, or grocery store. I found these at Kroger.
What’s your favorite kind of tomato? I love Kumato and Brandywine varieties.
Less than 5 minutes
2 pounds heirloom tomatoes, diced
2 cups apple cider vinegar
2/3 cup brown erythritol
4 teaspoons Magic Sprinkle
¼ teaspoon Worcestershire
¾ teaspoon liquid aminos
- Place all ingredients in a medium saucepan and cook over medium heat, stirring frequently, for 30 minutes.
- Remove from heat when very thick.
- Blend for one minute.
- Pour twice through a mesh strainer.
- Chill and serve.
Aren’t using this all at once? Store in the fridge in a clear glass container.
You can punch this up with herbs and spices. While cinnamon and cloves aren’t my style, many chefs add them to catsup.
If you don’t have Magic Sprinkle, substitute equal parts salt, pepper, and garlic powder. It will be close enough in a pinch.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 1 gram
Total carbs: 8 grams
Fiber: 0 grams
Fat: 0 grams
Protein: 0 grams
Glycemic load: 1