x-post cut

On Thu, 26 Jan 2006 19:27:07 -0500, Ferd Berfle
> wrote:

>
>I'm a ketchup lover, and really miss piling it on ground beef dishes
>such as meatloaf and hamburgers. With soooo much sugar and how much I
>like to pile on, it's been forbidden since Dx.
>
>A couple weeks ago, I used simple Hunt's tomato sauce with some
>Splenda and a dash of garlic sauce. Of course it was not as good as
>real ketchup, but it had possibilities. Has anybody experimented with
>home made ketchup, replacing the sugars and syrups with no-cal
>sweeteners?
>
>Fred

Hi Fred

Not ketchup, but a tomatoey sauce of my own.

This is a re-post from a while back.

I cook this sauce up in bulk, then use it in various other
recipes like Spaghetti Bolognese, Stuffed Mushrooms etc. I
also like it as a sugar-free alternative to ketchup on
steak, hamburgers and other cooked meats.

It will keep for a few days in the fridge, but I mostly
freeze it in two ways. About half of a bulk lot I freeze as
ice cubes which I then transfer to an old ice-cream
container in the freezer for ready use. Then I can defrost
the number necessary without waste, as I often cook for one.
The remainder I freeze in larger 2 or 3 cup serves for use
in making Spag Bol etc.

All of my recipes are very flexible. In this case vary
ingredients, particularly herbs, to your own taste. However,
it's best to follow the recipe with a small test try first.

Bulk Napoli Sauce

Basic units:

1 can (about 400g or 14 oz) peeled tomatoes,
or fresh equivalent.
1 medium onion, chopped
1/4 cup tomato paste (optional)
1 clove of garlic, minced
olive oil
1 teaspoon of dried basil or a few chopped leaves. If you
like other herbs such as oregano, thyme etc, just adjust to
your taste, but basil is basic to the recipe.
cracked black pepper to taste
salt to taste

Sweat the chopped onion in a large pot over medium heat
until translucent but not brown. Use a little olive oil to
prevent sticking to the pot.
Add the minced garlic and cook until also translucent.
Chop the tomatoes and add to the pot with their juice. For
large quantities drain the liquid into the onion mix and use
a processor for the solids in batches.
Add the basil/herbs and bring to a slow covered simmer.
Allow to simmer as long as possible, but at least an hour,
until the tomato breaks down and the onion seems to almost
disappear.
Check and stir occasionally to prevent sticking; add a
little water if the mixture gets too thick.
When the sauce is cooked it should be thickish but still
liquid and pourable. Adjust seasoning near the end.
For a richer, thicker sauce add the tomato paste towards the
finish and cook while stirring until it is cooked in. If you
add it too early you will need to watch more closely for
sticking.

For bulk cooking I just multiply; usually I cook about six
cans worth. How much you cook depends on the size of your
saucepan/cooker and storage/freezing facilities.

As you increase the quantity you may need to adjust the
onion, garlic and basil quantities down a little in
proportion.

Bon Appetit
Cheers, Alan, T2, Australia.
--
Everything in Moderation - Except Laughter.