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Tuesday, June 21, 2011



My youngest son, Jonathan, prefers using the spicy dressing below instead.  It's so easy to make one's own.  I would suggest freezing half of it for longer storage.

51/2 oz tomato paste (156 mL)
1/2 cup water (125 mL)
1/3 cup granular sweetener (75 mL)
3 tbsp white vinegar (45 mL)
1/2 tsp onion salt (2 mL)
1/2 tsp salt (2 mL)
1/4 tsp garlic powder (1 mL)
1/8 tsp black pepper (0.5 mL)

In blender, combine tomato paste, water, granular sweetener, white vinegar, onion salt, salt, garlic powder and black pepper.  Blend until smooth.  (Or simply combine by whisking with wire whisk)

Nutritional Analysis:  1 1/4 cups (300 mL), 1 tbsp per serving:
8.7 calories; 0.3 g protein; 0.1 g fat; 1.7 g carbs

Variation:  Spicy California-Style Dressing:  Use 2/3 cup (150 mL) vinegar, 1/2 cup (125 mL) granular sweetener and 1/4 cup (50 mL) water.
Yield:  28 tbsp, 1 tbsp (15 mL) per serving.  (1.6 g Carbs)

Barbecue Sauce:  Use Ketchup recipe above, and add 3 tbsp (45 mL) white vinegar, 1 tbsp (15 mL) Worcestershire sauce, 1 tsp (5 mL) onion salt, 1/8 tsp (0.5 mL) Hickory Liquid Smoke (optional) and 4 drops Tabasco sauce.
Yield:  11/2 cups (375 mL), 1 tbsp (15 mL) per serving.  (1.5 g Carbs)

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!


Janet said...

This sounds great! I am going to make some and use it to make your barbecue sauce variation. I've been looking for a LC BBQ sauce!
I also like to mix ketchup and mayo together to dip veggies in.

Jennifer said...

You're welcome, Janet. I agree that combination would be tasty for veggies - bit like a creamy French dressing!

Nancy said...

Jennifer, I cannot view the entire recipe. I also tried to find it in your cookbooks, but cannot. For some reason the Yield and nutritional information covers the recipe up to the water on my computer. Can you possibly email me the full recipe? I would like to try it.

Jennifer said...

Nancy - page 89 of Splendid Low-Carbing :)

I took the box out. Thanks for reminding me how problematic it is! I will endeavor to put the nutritional analysis below the recipes in the future. Hope you can see it now?

Nancy said...

Thank you, Jennifer! Looks wonderful and so easy. (Yes, I can see it plainly now.) And now I find your Cocoa brownies, yum!!! Thanks for sharing.

Nancy said...

P.S. I forgot to ask, how long will this keep in the refrigerator? I don't use ketchup often. Or should I freeze it into little ice cubes and thaw and use it as needed?

Jennifer said...

I cannot remember how long it lasts in the refrigerator. I think your idea is wonderful actually.

Ginny said...

Just made this today. Perfect for us! Since my son cannot have salt and I cannot have sugar, I could make my own both sugar free and salt free. I used NoSalt and Stevia drops, and cayenne pepper instead of black (since he can't have black pepper either), and added a dash of cloves. It was wonderful! Thanks Jen!

Jennifer said...

Cool. Your version sounds perfect! :) Have a nice day.