This Homemade Ketchup Recipe is Paleo and Whole30 compliant, quick, easy and tastes fantastic! Made with a blend of tomato paste, fresh vine tomatoes and dates to give you that mildly sweet, non bitter ketchup flavor that you love! A healthy ketchup for all of your dipping and slathering needs. This recipe is Paleo, Whole30, dairy free, gluten free and vegan.

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Homemade Ketchup Recipe Paleo Whole30

Ketchup is one of those condiments that I could never totally give up. Only because of potatoes. I don’t slather it on everything. More power to ya’ if you are a slather-er. I am a potato dipper.

There are Whole30-Paleo ketchup brands that you can buy and I’m sure they’re great. But, it’s fairly simple to make Homemade Ketchup so I figure I might as well. One less thing to order online 😆

If you are a ketchup fan but are trying to cut refined sugar and/or questionable ingredients out of your diet, you are going to LOVE this ketchup recipe! Or if you just like the idea of making your own food, this is for you too.

I will mention that I do not can or preserve so I have zero knowledge about canning this recipe. I just freeze half of this ketchup if I don’t think I’ll use it within a week or so.

I like to make my own Whole30-Paleo condiments. Check out my Whole30 Ranch Dressing Recipe and Garlic Cilantro Chimichurri Sauce. And stay tuned, I have more coming soon!

Just look at how silky and smooth that ketchup is. I’ve seen a lot of ketchup recipes around the web that are super thick and lumpy . . . total deal breaker for me! How do I get it so smooth? I use this Vitamix Blender and puree the hell out of it until it’s the right consistency.

Another thing that is different about my recipe is that I use tomato paste and fresh tomatoes. I’ve tried making ketchup with a tomato paste base and it can be bitter. Tomato paste is somewhat bitter. Not the flavor I’m going for.

Like I said, this recipe is easy. A bit of cooking. A lot of blending. Then dip away!

Here are some Whole30-Paleo recipes for you to dip into your ketchup →

Oven Roasted Potatoes
Cauliflower Tots by Food Faith Fitness
Paleo Chicken Nuggets by Wholesome Yum
Parsnip Fries by Paleo Grubs
Spinach Garlic Baked Turkey Meatballs

How should you use this ketchup?

Anyway you would normally use ketchup! With potatoes, on eggs, with chicken nuggets or tots.

What if you don’t want to use dates?

Well, you can use honey or maple syrup but that will not be Whole 30 compliant. A drizzle of honey or maple syrup will add a touch of sweetness and will be Paleo compliant.

How long does homemade ketchup last?

It doesn’t have all of those chemicals and preservatives so I try to use it within a week and a half. You can also freeze it.

What tools do you need for this Homemade Ketchup Recipe?

You will need a good sharp knife. I use these Chef’s Foundry Ceramic Knives and LOVE them! A great blender will make this recipe much easier, I use this Vitamin Blender.

Homemade Ketchup Recipe - Paleo, Whole30

Yield: 3

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This Homemade Ketchup Recipe is Paleo and Whole30 compliant, quick, easy and tastes fantastic! Made with a blend of tomato paste, fresh vine tomatoes and dates to give you that mildly sweet, non bitter ketchup flavor that you love! A healthy ketchup for all of your dipping and slathering needs. This recipe is Paleo, Whole30, dairy free, gluten free and vegan.

Print

Ingredients

• 12 ounces Tomato Paste
• 8 ounces Vine Ripe Tomatoes, (chopped)
• 8 ounces Water
• 2 Tablespoons Apple Cider Vinegar
• 3 Tablespoons Coconut Aminos
• 1/2 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 Medjool Dates, (pitted, chopped)
• Salt (to taste)

Instructions

1. In a 3 quart pot bring all ingredients except salt to a gentle simmer. Reduce heat to medium/low and cook for 20 minutes. Stir frequently.
2. Remove from heat and let cool.
3. Transfer to blender and puree until completely smooth. Taste and add salt to preferred taste. Pulse between each addition of salt.
4. Transfer to an airtight container and store in the refrigerator.

Notes

**This recipe makes approximately 3 cups

Nutrition Information

Yield 8 Serving Size 1
Amount Per ServingCalories 64 Total Fat 0g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 201mg Carbohydrates 15g Fiber 3g Sugar 11g Protein 2g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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