A guy named Jarrod posted this on another forum a few years ago. A few members there said it is their favorite catsup. This entire batch, around 3 cups or 24oz., is only 200mg of sodium.
BTW, Jarrod prefers to call it Ketchup. I don't.
Ingredients2 6-ounce cans tomato paste (Make sure 100mg sodium for each can)
1 cup of sugar
1 cup vinegar
¾ cup water, divided
2 tbsp sugar
2 tsp Morton’s salt substitute
¼ tsp granulated garlic
½ tsp granulated onion
Directions- Combine 1 cup sugar and ¼ cup water in saucepan and stir until smooth
- Combine the rest of the ingredients with ½ cup water in the saucepan over medium heat and whisk until smooth
- When the mixture comes to a boil, reduce the heat and simmer for 20 minutes, stirring often
- Remove the pan from the heat and cover until it’s cool
- Chill and store the catsup in a covered container
- Let it sit in a sealed jar in the refrigerator overnight before serving