The problem is that most commercial brands are full of sugar– or other sweeteners that still raise your blood sugar.
But ketchup is made from tomato paste, and tomato paste is filled with lycopene, a powerful anti-oxidant. In fact, tomato paste is a much better source than fresh tomatoes in part because the processing (heat, oil, ruptured cell walls) makes lycopene more available for absorption.
Here’s your challenge. Mix together the following ingredients:
● tomato paste from a glass jar, not a can (meaning it will likely be BPA free, but some manufacturers have owned up to the possibility of BPA in the lids of glass jars –so don’t lick the lid)
●water to thin the paste
●apple cider vinegar
Now add some spices to make it tasty. What spices, you ask? That’s your challenge–maybe start with some cinnamon and cumin, according to the Salad Girl. It’s up to you to figure out which spices work best and in what proportions.
The tastiest ketchup recipe wins a plum spot (with your credit of course) in my upcoming book, “Eat and Beat Cancer: How to Create your Own Anti-Cancer Kitchen” (coming soon– I promise.)