Spiced ketchup without sugar

Ingredients for 1 servings:

• 1,700 ml tomatoes, pureed
• 1 large onion(s), red
• 3 shallots
• 2 small cans of tomato paste, triple concentrated
• 100 g erythritol (sugar substitute)
• 150 ml apple cider vinegar
• 2 tbsp oil for frying
• 2 oranges, juice
• 2 cloves
• 2 bay leaves
• ½ tsp mustard powder
• 2 tsp cardamom powder
• 2 tsp coriander powder
• 1 tsp fresh ginger
• 1 garlic clove(s)
• salt and pepper
• 4 tsp curry powder
• 1 pinch of cayenne pepper
• ¼ tsp cinnamon powder
• ¼ tsp caraway powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Peel and finely dice the onion and shallots. Lightly fry them with the oil in a large saucepan, taking care not to let the onions brown. Deglaze with the passata and add the tomato paste. Peel and finely dice the ginger and garlic, and add them to the pan along with the cloves and bay leaves. Bring to a boil briefly, then simmer on low heat for about 30 minutes. Squeeze the oranges, pass the juice through a sieve, and add to the pan. Place the vinegar, erythritol, and remaining spices in a casserole dish and heat. Once the spices have combined well with the vinegar and erythritol, add them to the pan and bring to a boil. Continue to reduce and season to taste. Sweeten with erythritol if desired, and season further with the spices. While still hot, fill into prepared jars. The ketchup has only half the calories of store-bought ketchup (about 75 kcal per 100 ml). Tastes great with pasta and as a barbecue sauce.