Low Carb Ketchup
8.8 oz. (250 g) tomatoes
2 inches (5 cm) of a leek, the white part
1.8 oz. (50 g) butter or olive oil
6 3/4 fl. oz. (200 ml) water
3 1/3 fl. oz. (100 ml) tomato puree
2 tablespoons balsamic vinegar
2 teaspoons chili flakes
1 teaspoon Worcestershiresauce
1 teaspoon honey or your choice of sweetener
1 sliced clove of garlic
1/4 organic vegetable stock cube
1/4 teaspoon (1 ml) ground caraway seeds
1/4 teaspoon (1 ml) ground cloves
Dice the tomatoes and slice the leek thinly. Fry the diced tomato and sliced leek with the tomato puree in a pan.
Add all other ingredients, bring to boil and let simmer on low heat for 30 minutes. Use a handheld mixer and mix the ketchup in the pan. Let simmer for another 15 minutes.
Taste the ketchup and decide if you need to increase the sourness, sweetness or saltiness.
Pour the finished ketchup into cleaned jars, put on the lid and let cool.
Store the ketchup in the fridge. It will stay fresh for a week. You can also store it in small jars in the freezer.