Never in a million years would I have believed you if you had told me that someday I would not only be making my very own homemade Paleo Ketchup, but that I would also be posting a recipe for it.
I’m not a big fan of ketchup, you see? Never have been, never will be. I never even liked the stuff with my hamburgers, or with my French fries, for that matter. I’m more of a mayo kind of girl.
To me, ketchup tastes way too strong and masks flavors more than it complements them or helps in bringing them out.
But, I recently came to realize that I sometimes miss ketchup when cooking. Indeed, if there is one thing that ketchup does well, it is adding a zesty, tangy and somewhat sweet flavor to meatloaves, meat patties, meatballs and the like. Plus, it also makes for a very good base that’s handy to have around when you want to whip up a quick BBQ Sauce to baste your chicken, pork chops or spare ribs with. And, it sometimes can be a great addition to marinades and sauces, too.
So, I decided that I needed to get me some ketchup. Since I’m currently doing the Whole30, I figured that finding some off the shelves that’s compliant with the program would be darn near impossible. Lucky for you, there was only one thing left for me to do: make my own.
And you know what? It’s was so easy to make, and tastes so much like the real thing, I would never even bother buying it anymore.
All you need is a good blender, preferably a Vitamix, a saucepan and a few minutes of your time. Oh, and a bunch of easy to find ingredients, too!
To begin, add some tomato paste, crushed tomatoes, date paste, unsweetened apple sauce, apple cider vinegar, water, Dijon mustard, coconut aminos, fish sauce and a bunch of carefully selected spices to your high speed blender and process until completely reduced to a fine, liquid puree.
If you don’t have one of them fancy high speed blenders, you could still do this in a regular blender, however, the final texture of your ketchup might not be quite as smooth. But, if you really wanted your ketchup to have a super smooth texture, you could always force it down a fine mesh sieve after it’s cooked and cooled.
Once your puree is really super smooth, transfer it to a medium saucepan and bring it to a boil.
Lower the heat, cover partly and let your tomato sauce simmer for 25 to 30 minutes, stirring from time to time, until it starts to thicken and gets darker, deeper in color.
Kill the heat and let the sauce come down to room temperature.
Transfer your ketchup to airtight glass containers, or any other non-reactive container, and refrigerate until completely chilled.
You could use bottles, like I did, but know that it’s a bit tricky and messy to get the ketchup to slide in there… that’s why I spared you the pictures of that process! Save yourselves the trouble and use Mason jars, instead, or some kind of squeezable plastic bottle.
This ketchup gets even better after sitting in the fridge for a few days and it should keep for about 3 to 4 weeks in the refrigerator.
It also freezes very well and will keep for several months in the freezer. If you are going to freeze it, do so in small plastic containers or snack size resealable plastic bags. That way you can take it out a little bit at a time and you can always have ketchup on hand!
- 1 large 6oz can tomato paste
- 1 small can (14oz) crushed tomatoes
- ½ cup date paste
- ½ cup unsweetened applesauce
- ½ cup apple cider vinegar
- ¼ cup water
- 3 tbsp Dijon mustard
- 2 tbsp coconut aminos
- 1 tsp fish sauce
- ½ tsp Himalayan salt
- ¼ tsp ground white pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground Ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground clove
- ⅛ tsp freshly grated nutmeg
- Add all the ingredients to your high speed blender and process until completely reduced to a fine, liquid puree.
- Transfer that puree to a medium saucepan and bring to a boil. Lower the heat, cover partly and simmer for 25 to 30 minutes, stirring from time to time, until the sauce thickens and gets darker in color.
- Kill the heat and let the tomato sauce come down to room temperature. Transfer to airtight glass (or other non-reactive) containers and refrigerate until completely chilled.
- The ketchup gets even better after sitting in the fridge for a few days and it will keep for about 3 to 4 weeks in the refrigerator. It also freezes very well and will keep for several months in the freezer.