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| Homemade Low Salt Catsup
one 16 ounce can of tomato paste, no salt added
one 28 ounce can of peeled tomatoes, no salt added or 2 pounds of ripe tomatoes, chopped
1 onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
1 cup of water
1/2 cup of vinegar
1/2 cup of sugar
1 teaspoon of cinnamon
1 teaspoon of allspice
1 1teaspoon of cloves
1/2 teaspoon of garlic powder
1/2 teaspoon of pepper
Puree the tomato paste and tomatoes in blender or food processor until smooth. Pour into saucepan. Combine onion, pepper, celery, and water in blender or food processor and puree. Add vegetable mixture to saucepan along with remaining ingredients. Simmer for 1 1/2 to 2 hours, stirring occasionally, until catsup is thick. Pour into glass jars with lids to store in refrigerator (1 to 2 weeks) or into plastic containers to freeze (up to 6 months). Makes 1 quart
Calories 12
Fat tr
Saturated Fat tr
Cholesterol 0mg
Protein tr
Carbohydrate 3g
Sodium 4 mg
Potassium 62mg
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Dips & Sauces Cookbooks
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