It's crazy how much sugar is in commercially made ketchup. This homemade variety is sugar-free, and fresher tasting too.
46 ounces tomato juice (spicy is fine)
1/2 cup cider vinegar
1/2 cup sugar substitute like Splenda
1 teaspoon dehydrated chopped onions
1/2 teaspoon coarse ground black pepper
1 tablespoon dehydrated green pepper flakes
1 pinch dried rosemary
1 pinch dried green onion
1 pinch dried thyme
1 pinch dried basil
1 pinch dried parsley
Combine the tomato juice, vinegar, and sugar substitute in a large saucepan or Dutch oven over medium-high heat. Bring to a strong simmer. Stir in the remaining ingredients and reduce the heat to a low simmer. Let cook, uncovered, for 3-4 hours or until thickened. Stir occasionally.
Let the ketchup cool completely then store in a covered container in the refrigerator for up to 1 month.
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