Homemade Organic No-Added-Sugar Ketchup

1 teaspoon organic extra-virgin olive oil

1 medium onion, chopped

1 garlic clove, minced

1 28-ounce can organic, no-salt-added (or low sodium) tomato puree (bottled, preferred)

¼ cup organic cider vinegar

3 packets organic stevia

3 whole cloves

5 whole allspice

¼ cinnamon stick

¼ teaspoon celery salt

½ teaspoon dry mustard

¼ teaspoon sweet paprika

¾ teaspoon sea salt

¼ to ½ teaspoon Tabasco or hot sauce

Place a medium saucepan over moderately low heat and add olive oil. When hot add onions and garlic and saute for 2 minutes or until beginning to soften. Add and stir in tomato puree and cook for 40 minutes, stirring occasionally. Set aside for 10 minuets to cool.

Pour tomato puree mixture and vinegar into a blender and blend at high speed for 30 to 45 seconds. Turn off and scrape down the inside of the blender with a rubber spatula. Blend until smooth.

Pour tomato puree mixture into a clean saucepan and add stevia, and cook at a low simmer for 20 minutes, stirring frequently.

Add and stir-in cloves, allspice, cinnamon stick, celery salt, dry mustard, and paprika and simmer for 10 minutes.

Place a coarse wire mesh strainer over a glass or stainless steel bowl. Pour the tomato mixture into the strainer and, using a rubber spatula, press the mixture through strainer, fishing-out the cloves, allspice and cinnamon stick. Scrape the bottom of the strainer clean. Add sea salt and Tabasco and stir into ketchup. Taste and adjust seasoning.

Pour the ketchup into a 1 pint container, seal and refrigerate. Makes about 1½ cups.

Nutrition values per tablespoon: 16 calories(11 percent from fat), 0.2 g fat(0 g saturated fat), 3.6 g carbohydrates, 1.7 g sugars, 0.6 g fiber, 0.6 g protein, 0 mg cholesterol, 95 mg sodium.

Don Mauer