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Plan Z Phase: This is a Z2 (ZReduction) recipe submitted by Plan Z dieter JoAnn.

JoAnn says, “I really wanted to have a cocktail sauce with my shrimp, so I did some exploring. This is an adaptation from Joy of Cooking. Their base was a homemade ketchup so that’s where I started. They used fresh tomatoes, but I will wait for those until they are in-season in Wisconsin. The Cocktail Sauce recipe calls for 3/4 cup of the Ketchup recipe.”

Servings: 1 serving size is approximately 2 to 2 1/2 Tablespoons.

For the Ketchup

Ingredients:

• 1 cup crushed canned tomatoes (no sugar)
• 1 med onion, minced
• 2 oz red pepper chopped small
• 1-1/2 tsp Truvia
• 1/2 tsp allspice
• 1/2 tsp mace
• 1/2 tsp celery salt
• 1/2 tsp pepper
• 1/2 tsp cloves (optional)
• 1/8 tsp dry mustard
• 1/8 tsp garlic powder
• 1/4 cup cider vinegar
• 1/2 tsp sea salt

Instructions:

In a non-stick skillet, simmer tomatoes, onions and red peppers till soft. Add Truvia, spices, vinegar, and salt. Simmer 5-10 minutes to meld flavors.

Pour the mixture into the blender (careful it’s hot) and lightly blend. If you are making the cocktail sauce that follows, do not to make it too smooth.

Set aside 3/4 cup of mixture for cocktail sauce. The balance of the sauce can now be pureed in the blender until smoother. Use as a condiment. I reduce my veggies by the amount of ketchup I use.

For the cocktail sauce:

Ingredients:

•  3/4 cup homemade ketchup (above)
• 1/8 – 1/4 cup horseradish (depending on how much kick you want) Juice from one lemon dash of hot pepper sauce (again to personal taste)

Instructions:

Stir all ingredients to mix well. Refrigerate in a sealed jar. I use approx 2 Tblsp. per serving (and reduce my veggies by the corresponding amount).

The serving size I have been using is about 2 to 2-1/2 Tblsp. I do adjust my veggies by the 2 Tblsp.

Enjoy!

Cheers,