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1 cup tomato sauce (low or no sodium)
1 can (5.5 oz) tomato paste
2 Tb lemon juice
1 Tb honey
½ tsp dried basil
¾ tsp garlic powder
1 tsp onion powder
¼ tsp salt
Combine all ingredients in bowl. Stir well and chill. Keeps for 1 week in the refrigerator and also freezes well.
Makes 2 cups. (Commercial ketchup, aside from its food coloring and preservatives, is also higher in sugar, ounce for ounce,
than ice cream.)
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