Ketchup

5          pounds tomatoes

2          tablespoons butter

1 1/3    cup chopped onion

3/4       cup green, red or yellow bell pepper.

4          tablespoons tomato paste

1/4       teaspoon cayenne pepper

1/4       teaspoon ground mustard seeds

1/4       teaspoon cumin powder

1          teaspoon sea salt (add more to taste)

1/3       cup bean flour

2          tablespoons apple cider vinegar

2          tablespoons Bragg Liquid Amino

3 1/2    tablespoons xylitol

• Preheat the oven to 300 degrees.

• Puree tomatoes in a blender.

• On a medium to low heat melt the butter and saute the onions and peppers until golden in a medium pot.

• Pour the tomato puree along with tomato paste, cayenne pepper, ground mustard seed and cumin powder into the pot. Mix well.

• Bring to a boil, cover and transfer to the oven for 2 1/2 hours. Incorporate  sea salt and bean flour and return to the oven for another hour.

• Remove from the oven  add xylitol , apple cider vinegar and Liquid Amino to the pot, mix well, and simmer on the stove while you are adding the ingredients.

• Return to the oven and cook for another hour or until the desired consistency. Add more sea salt to taste.