32- ounce can of tomato paste

32- ounce water

1/2 cup white vinegar

1 cup olive oil

1/2 cup Splenda

I teaspoon salt

3/4  teaspoon clove powder

3/4 teaspoon allspice

1/8 teaspoon cayenne pepper

​Heat mixture till hot. Let it cure in the refrigerator for 24 hours.

About 6 carbs per 1/4 cup