Anybody on a low sodium diet who likes dishes made with ketchup will attest that commercial varieties contain WAY too much sodium. Publix brand has 190mg per tablespoon!
I use ketchup when making barbeque sauce, and invariably with so much sodium (there are 16 tablespoons per cup thus 2 cups would equal ….. over 3 grams, 3040 mg of sodium!) there is almost no way to make it work on a low salt diet.
my variety contains… ready for it? 140mg per 2 1/2 cups! That’s only about 3mg per tablespoon.
The key is using San Marzano tomatoes. The Cento Brand that I find locally has only 20mg per 1/2 cup, so the 28 oz can contains only 140 mg per can! (Compare with Publix brand whole peeled tomatoes at 220 mg per 1/2 cup.)
Ray’s Low Sodium Ketchup.
1 – 28 oz can San Marzano tomatoes
1/2 cup water
1/4 – 1/2 cup Splenda for cooking (or sugar) to taste.
3/4 cup white vinegar
1/2 tsp Garlic Powder
1/4 tsp onion powder
1/4 tsp mustard powder
chop or blend tomatoes until coarsly blended. Add vinegar, 1/4 cup splenda or sugar, and other ingredients in 2 qt saucepan. Cook over medium heat stirring occasionally until cooked down to about 2 1/2 cups. Taste for sweetness… if you need more, add splenda or suger to taste.
Stores for about a month in the refrigerator.
BBQ sauce to follow…..