VINEGAR-FREE KETCHUP

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Submitted by Christine Guardo
1 cup tomato puree (fresh or canned)
1 Tbsp. honey or sucanat
1 Tbsp. olive oil
1 Tnsp. fresh lemon juice
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. oregano leaves

Blend until smooth in blender. This is good for dipping baked french fries, and to spread on top of nut loaves or on eggplant, stuffed peppers, etc.