Chili Sauce

If your garden is overflowing with tomatoes, you can blanch, peel, and throw them into the recipe.

Serves: 32Hands-on: 10 minutesTotal: 3 hours 10 minutesDifficulty: Easy


Serves: 32

Ingredients

  • 2 cans (28 oz.) whole Italian plum tomatoes, drained
  • 1 can (6 oz.) tomato paste
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. chili powder
  • 1 tsp. ground cloves
  • ½ tsp. ground cinnamon
  • 4 tsp. Splenda No-Calorie Sweetener
  • 4 tsp. Splenda Brown Sugar Blend
  • 1 tsp. salt
  • 1 tsp. ground black pepper

Directions

  • Mix all ingredients in a large, heavy-bottomed pot. Bring to a boil over high heat. Reduce heat to low and partially cover pot with a lid.
  • Stirring occasionally, simmer for about 3 hours or until the sauce is reduced by one-half. Cool, jar for storage, and refrigerate. Chili sauce will keep for 3–4 weeks.