Catsup, Tomato, Arlene’s Best Lc-1.8/tbscondiment- catsup, veg- tomato 1/4 tsp cloves, ground; 3/4 tsp whole 1/2 tsp cinnamon, ground; /3/4 tsp broken stick 1/2 tsp celery seed 1/2 cup vinegar 4 lb tomatoes, ripe; ~24 plum tomatoes &1 1/2 tbs onion; chopped 1/4 tsp red pepper 1/4 cup Splenda, granular 2 tsp salt 3/4 teaspoon cloves &1: or substitute 8-10 ounces of tomato puree with about 1/4 cup water Measure spices and add to vinegar in a small saucepan. Cover, heat to a boil. Remove from heat and permit to steep while tomato mixture is prepared. Wash tomatoes, place in large pan. Add red pepper. Heat to a boil, cook 15 minutes, stirring occasionally. (If using puree, ignore this step, and the cooking instructions in the next step) Add artificial sweetener. Cook 45-60 minutes until mixture is half volume. Strain spiced vinegar mixture into tomato mixture; discard spices. Add salt. Simmer 30 minutes, stirring often, or until the consistency you desire is attained. Whiz in blender a few seconds. Fill hot, sterilized jars; seal at once. (I don't can this, just freeze whatever I'm not going to use right away.) Makes 1-1.5 pints. (About 1 gram of carbohydrates per tablespoon) NYC Nutrition Analysis (per serving or yield unit): water=37.88 g; calories=8.54; protein=0.33 g; total fat=0.14 g; carbohydrate=2.2 g; dietary fiber=0.44 g; ash=0.42 g; calcium=2.9 mg; phosphorus=9.51 mg; iron=0.21 mg; sodium=101.7 mg; potassium=87.34 mg; magnesium=4.88 mg; zinc=0.04 mg; copper=0.03 mg; manganese=0.06 mg; vitamin A=239.5 IU; vitamin E=0.14 mg ATE; thiamin=0.02 mg; riboflavin=0.02 mg; niacin=0.24 mg; pantothenic acid=0.09 mg; vitamin B6=0.03 mg; folate=5.72 ug; vitamin C=7.25 mg; saturated fat=0.02 g; monounsaturated fat=0.02 g; polyunsaturated fat=0.05 g; selenium=0.16 ug; refuse=8.35%; %cal as carb:prot:fat=78:12:11; WW Pts=0.1; (complete analysis) |
