Homemade Ketchup
Yield: 1 servings
1 cn 5 1/2 oz tomato paste
1/4 ts Dry mustard
1/4 c Packed brown sugar
1/4 ts Cinnamon 1/4 c Water 1 pn Cloves 2 tb Cider vinegar 1 pn Allspice
In jar or bowl, combine all ingredients, mix well. Cover and store in refrigerator for up to 1 month. Makes about 1 cup.
Per 1 tbsp serving 22 cal, 0 g fat, 9 mg sodium, 5 g carbohydrate Compare commercial ketchup 170 mg sodium per tbsp. Source: The Lighthearted Cookbook by Anne Lindsay Heart and Stroke Foundation of Ontario, 1988. | 
How to do a homemade Tomato ketchup?? 
