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4 pounds tomatoes, red ripe -- cored and cut into large chunks
1 medium onion -- chopped
1 cup cider vinegar
3 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon celery seeds
1 teaspoon ground allspice
1 teaspoon garlic powder
24 packages splenda packets
How To Prepare:
Put the tomatoes and onion into a large, nonreactive pot. Bring to a boil over medium heat and continue to boil for about 45 minutes, stirring occasionally, until the tomatoes have fallen apart and they are very soft.
Remove the pot from the heat. Pour into food mill placed over a large bowl.
Work the tomatoes through the food mill until all are pureed, periodically discarding the skin and seeds that accumulate in the mill. Empty and rinse the pot.
Return the puree to the pot and stir in vinegar. Wrap the cinnamon sticks, cloves, and celery seeds in a double thickness of cheesecloth. Tie the cheesecloth in a knot and add the bundle to the pot. Add the garlic and allspice. Cook, uncovered, over medium heat for two hours, maintaining a
gentle boil, or until thick as you like it to be. Add splenda and allow ketchup to cool.
Store in an air tight container for up to six months in the fridge.
Carbs per serving - include all nutritional information if known: