Yield: about 2.5 cups

 

1 700g jar Passata

2 T tomato paste

¼ C xylitol or white sugar (I use xylitol)

¼ C distilled white vinegar

1/8 tsp garlic powder

1 tsp sea salt

1/8 tsp celery seed

1/8 tsp mustard powder

¼ tsp finely ground black pepper

a pinch of ground clove

 

Combine all ingredients into a saucepan. Cook on simmer until the mixture is reduced by about a quarter or until it is the consistency you like your BBQ sauce to be.

I bottle this and keep it in the fridge and use it whenever I would normally use either ketchup or BBQ sauce.