Diabetes Recipes

Fresh Tomato Ketchup

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Fresh Tomato Ketchup

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Nutrition Facts

Serving Size: 1/4 Cup(s)

Makes: 12 Serving(s)

Amount Per Serving

Calories: 49

Total Fat: 1g

Saturated Fat: 0.1g

Cholesterol: 0mg

Sodium: 20mg

Total Carbohyrdates: 11g

Dietary Fiber: 2g

Protein: 2g

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Make this for: Dinner

Category: Gravies & Sauces

This Recipe Makes: 12 Serving(s)

What you'll need

  • 4 lb very ripe tomatoes, peeled, seeded, and coarsely chopped
  • 1 large onion, 8 ounces, chopped
  • 2 large cloves garlic, minced
  • 2/3 cup dark cider vinegar
  • 2 tbsp. dark brown sugar
  • 1/2 tsp. crushed dried red pepper flakes
  • 1 large bay leaf, broken in half
  • 1 1/2 tsp. salt (optional)
  • 1 tsp. ground cinnamon
  • 1 tsp. paprika
  • 3/4 tsp. ground mustard
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground allspice
  • 1 dash ground cloves
  • 1 dash cayenne pepper
  • 1 dash Freshly ground pepper to taste


  • Step 1
    Place all ingredients in a large nonreactive pot. Stir and bring to a boil over medium high heat. Lower heat to simmer and continue to cook, partially covered, for one hour, stirring often. Remove and discard the bay leaf halves.
  • Step 2
    Working in batches, transfer the tomato mixture to a food processor or blender. Process until smooth. Return to the pot and continue to simmer, uncovered, until thickened, about 15 to 20 minutes. Stir frequently to prevent scorching on the bottom.
  • Step 3
    Ladle the mixture into three half-point sterilized canning jars. Wipe the rims and set the kids, screwing on the bands loosely. Let cool at room temperature until lids are sealed (compressed). Tighten the bands and refrigerate for up to six months.

Diabetic Exchanges

  • Non-Starchy Vegetables: 2