While the original recipe says to only cook it for 5-10 minutes, I wanted to make sure it was thick. So I cooked mine until dropping it from a spoon made crators from the drips (see above) and until it stuck to the spoon, and that was while it was hot! It thickened up even more once it cooled off.
My only other change was to use garlic and onion powder instead of fresh.
The original post says this will last in the fridge for a month and can be processed in a hot water bath for longer storage.
I'm thinking it would make one amazing cocktail sauce:@)
This is what I use when I talk about squirts of Stevia and I did add a 'low carb' label to the blog.
1 C tomato puree
1/4 C cider vinegar
3/4 tsp garlic powder
3/4 tsp onion powder
1/8 tsp ground allspice
1/8 tsp ground cloves
2-3 squirts of Stevia liquid-start with two and see if you want it sweeter
1 tsp Himalayan Sea Salt-I used 1/2 tsp Himalayan, 1/2 tsp kosher
pinch of freshly ground pepper-I added a few hearty grinds
1/4 C water-I added 1/8 C
~Mix everything in pot, bring to simmer and cook over low bubble for 10 minutes or until it's thick enough for your liking.
Eat well and have a happy day:@)
