READER’S RECIPE

'Store-bought ketchup often contains lots og added sugar, whereas mine has the natural sweetness of tomatoes. If you prefer add a small amount of honey or sweetener'.

Birgitta Höglund’s Low-Carb Ketchup

Birgitta Höglund is the author of Low Carb High Fat

Barbecue: 80 Healthy LCHF Recipes for Summer Grilling, Sauces,Salads,and Desserts. Read the review on page 31.

BIRGITTA HÖGLUND’S LOW-CARB KETCHUP

MAKES 2½ CUPS • 50g butter or extra-virgin

olive oil • 250g tomatoes, diced • 5cm white piece of a leek,

thinly sliced • 100ml tomato purée • 200ml water • 2 tbsp balsamic vinegar • 2 tsp chilli flakes • 1 tsp Worcestershire sauce • 1 tsp xylitol or low-carb

sweetener of your choice • 1 garlic clove, sliced • ¼ organic vegetable stock

cube • ¼ tsp ground caraway seeds • ¼ tsp ground cloves • sea salt, to taste 1. Heat a pan. Melt the butter in the pan, then add the diced tomato and sliced leek. Sauté until the ingredients are soft, then add the tomato purée. 2. Add all the remaining ingredients. Bring the mixture to a boil, then reduce the heat and simmer on low for 30 minutes. 3. Use an immersion blender to purée the ketchup in the pan, then let the mixture simmer gently for another 15 minutes. 4. Taste the ketchup and decide if you need to increase the sourness (using the balsamic vinegar), sweetness or saltiness and adjust accordingly. 5. Pour the finished ketchup into clean, sterilised jars. Put the lids on and let the jars cool. 6. Store the ketchup in the fridge. It will stay fresh for a week. You can also store it in small jars in the freezer.