Home Made Tomato Kechup
2 3/4 cups home canned tomato puree or 2 cans (10 3/4 oz) plain tomato puree
1/8 tsp all spice
1/4 tsp cinnamon
1/2 tsp dry mustard
1/8 to 1/4 tsp HerbCare Stevia Supreme concentrate
1/2 tsp salt
1/4 tsp onion powder
1/8 tsp garlic powder
2 tablespoons cider vinegar
Homemade tomato sauce needs to be as thick as store bought apple sauce. If yours is too thin, simmer over low heat to reduce before measuring. Mix all ingredients in a medium saucepan. Stir over a moderate heat a few minutes until mixture bubbles up. Reduce heat to low and cover with a lid in a tilted position, allowing steam to escape.
Continue to cook and stir occasionally for 30 - 45 mins or to thicken as desired.
Pour into a pint jar and cool to room temperature.
Cover and refrigerate. Use within two weeks. Kechup may also be frozen.
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