I would still rather use this than the commercial lowcarb ketchups out there.
- Carbohydrate 3.02512083333333 g
- Cholesterol 0 mg
- Fat 0.0831458333333333 g
- Fiber 0.714758319775264 g
- Protein 0.66928 g
- Saturated Fat 0.0191124166666667 g
- Serving Size 1 1 Serving (25g)
- Sodium 14.3642916666667 mg
- Sugar 2.31036251355807 g
- Trans Fat 0.0210258333333333 g
- Calories 14 calories
Step-by-step
- Combine all ingredients in a small bowl.
- Whisk thoroughly.
- Store in refrigerator.
Can this condiment be multiplied for a large batch without altering the final consistency? Scaling this formula requires understanding how tomato paste interacts with added liquids. When multiplying the base measures, avoid dumping all the water into the paste at once. Pour the liquid in gradually while whisking to prevent stubborn lumps from forming in the bowl.
Thorough mechanical agitation is the one technique that determines success or failure here. Tomato paste is densely concentrated and viscous, requiring deliberate friction to hydrate evenly. Use a small wire whisk rather than a spoon to break apart the solids. Whisk continuously for a full two minutes until the mixture turns uniformly glossy and completely smooth.
Adjusting the vinegar proportion allows for a sharper or milder profile depending on individual preference. Standard white vinegar provides a neutral acidity, but apple cider vinegar can be substituted at a one-to-one ratio for a fruitier background note. Store the finished condiment in a sealed glass jar in the refrigerator for up to two weeks.
