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.)
