Just before I planned to make this recipe, my can opener broke. I had been using a super cheap one from Publix (an upgrade after the one I bought at the Dollar Tree broke) and man it was the biggest struggle to use. Completely rusted, I could no longer move the wheel hear of the opener and started hacking away my latest can.
I finally decided to throw it out and get a nicer one so I could open up these cans of tomato paste with ease.
This probably sounds crazy silly, but this is the nicest can opener I have ever used by Zyliss. I seriously never thought I’d ever be excited to open anything with a can. It locks in place, opens so smoothly, and has a magnetic top so that you can just lift the can top off and trash it without touching it. Anyway… so I started out my ketchup recipe using this new kitchen toy and it was awesome, almost as awesome as this sugar-free ketchup!
So here’s what I love MOST about this ketchup, aside from the fact that it’s cheap to make yourself in comparison to buying a paleo brand or sugar-free one (like Westbrae or Tessemae’s, although warning, Westbrae’s does have dextrose, which is a type of sugar) it’s that it’s sweetened with STRAWBERRIES!
That’s right, we’ve ditched the honey, we’ve ditched the stevia, and got down to a tastier alternative that I would just all around prefer to use over even my local organic honey from the farmer’s market. It suits both the paleo and sugar-free palates.
This makes 16 oz of ketchup – I recommend storing in the fridge for a few hours before serving. The flavors just need some time to mix in and blend before serving.
I love these with some baked sweet potato fries 🙂
Add tomato paste, vinegar, and water in a mixing bowl. Separately, defrost strawberries and warm them. Mash the strawberries (an immersion blender or simply mashing with a fork will do.) Make sure the strawberries are well mashed, and add to the tomato paste mixture.
Add remaining spices and whisk well. Refrigerate for a minimum of one hour to allow flavors to blend before serving.