Sweet and spicy, thick and robust, this Paleo & Whole30 Ketchup is made with a handful of basic pantry staples (plus dates) and so much healthier than the regular storebought junk.
- 14 oz. diced, fire-roasted tomatoes
- 5 dates, pitted and chopped (replace with Brown Swerve for keto. Brown Swerve is not Whole30-compliant)
- 6 oz. tomato paste
- 2 tbsp. apple cider vinegar
- ½ c. chicken broth (replace with vegetable broth for vegan/vegetarian)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- ½ tsp. cayenne pepper (optional)
- Add all ingredients to a small sauce pan and mix well.
- Cook on medium low for 15-20 minutes until thickened, stirring every few minutes so it doesn’t burn.
- Turn off heat and, using an immersion blender, puree mixture until smooth.
- Store in the refrigerator for 3-4 days. Leftovers can be stored in large ice cube trays in the freezer and thawed when you’re ready to consume.
Updated 2/4/20: Added new pictures and made post content updates where necessary. Added a video. Added a Commonly Asked Questions section under the recipe card. Removed second round of simmering after pureeing. I have made this recipe countless times and have stopped simmering a second time. It still tastes just as yummy! If, after blending, you find that your ketchup is too runny for your liking, go ahead and simmer until thickened.
Store in the refrigerator for 3-4 days. Leftovers can be stored in large ice cube trays in the freezer and thawed when you’re ready to consume.
Conversely, if your sauce is thickening too quickly, cover the saucepan with a lid while simmering.
If you are going for a more keto-friendly ketchup, use Brown Swerve to taste in place of the dates.
- Serving Size: 1 tablespoon
- Calories: 14
- Sugar: 2.7g
- Sodium: 90.1mg
- Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 0.5g
- Protein: 0.3g
- Cholesterol: 0.1mg
Keywords: whole30,whole30 recipes,paleo,paleo recipes,sugar-free,sugar-free ketchup,homemade ketchup,whole30 ketchup,paleo ketchup