Why Make Your Own Ketchup?
I used to buy ketchup from the store. Then I read the ingredients. I could not even say some of the words. It made me think. We should know what we are eating.
This ketchup is different. It is made from simple things. You know every single ingredient. That feels good. It matters because you are in control of your food. What is one food you wish had a simpler recipe?
A Little Ketchup Story
My grandson tried this ketchup last summer. He looked at the jar. He said, Grandma, this is the wrong color. It was a bit darker than he was used to.
But he tried it with a sweet potato fry. His eyes got wide. He said, This is better than the other kind! I still laugh at that. Sometimes the best things look a little different.
Let’s Talk About The Flavor
This ketchup is a little sweet and a little tangy. The dates give it a nice sweetness. The vinegar gives it a little zing. It is not too sugary.
When it simmers on the stove, your whole kitchen will smell amazing. It smells like tomatoes and spices. It matters because food should delight all of your senses. Do you like your ketchup more sweet or more tangy?
The Secret Sweetener
Most ketchups use a lot of white sugar. We do not do that here. We use Medjool dates instead. They are a natural sweet fruit.
Fun fact: A single Medjool date comes from a type of palm tree. People sometimes call it the king of dates. It makes our ketchup special. Have you ever cooked with dates before?
How to Make It Smooth
The most important step is the blending. You must let the ketchup cool first. Then put it in your blender. Blend it until it is super smooth.
No one wants lumpy ketchup. Take your time with this part. You will be so happy with the silky result. It is worth the extra minute.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Tomato Paste | 12 ounces | |
| Vine Ripe Tomatoes | 8 ounces | chopped |
| Water | 8 ounces | |
| Apple Cider Vinegar | 2 Tablespoons | |
| Coconut Aminos | 3 Tablespoons | |
| Onion Powder | 1/2 teaspoon | |
| Garlic Powder | 1 teaspoon | |
| Medjool Dates | 2 | pitted, chopped |
| Salt | to taste |
A Ketchup Worth Making at Home
I used to think ketchup only came in a glass bottle. My grandson changed my mind. He asked me to help him make a healthier version. I was so curious.
We pulled out the tomato paste and some sweet dates. The kitchen smelled like a summer garden. Doesn’t that smell amazing? Making your own ketchup is a little adventure. You know exactly what’s inside.
Here is how we made our delicious homemade ketchup. It is perfect for your Paleo or Whole30 meals. Follow these simple steps for a real treat.
- Step 1: Grab a medium-sized pot. Put everything in it except the salt. That means the tomato paste, fresh tomatoes, and water. Add the vinegar, coconut aminos, and all the powders. Don’t forget the chopped dates! (A hard-learned tip: Make sure those dates are pitted. I learned that the hard way once!).
- Step 2: Turn the heat on to a gentle simmer. You will see little bubbles. Now, turn the heat down to medium-low. Let it cook for about twenty minutes. You must stir it often so it doesn’t stick. I use this time to wipe the counters.
- Step 3: Turn off the stove. Let the pot sit and cool down. This is very important for the next step. A hot blender can be a messy surprise! I still laugh at that time I learned this lesson.
- Step 4: Carefully pour your cooled ketchup into a blender. Put the lid on tightly. Blend it until it is super smooth. No one likes a lumpy ketchup, do they?
- Step 5: Now, give it a little taste. It is time for the salt. Add a tiny pinch and blend again. Taste it and see if it needs more. Do you like your ketchup more sweet or more tangy? Share below!
- Step 6: Find a nice jar with a good lid. Pour your beautiful ketchup inside. Put it in the refrigerator to chill. It will be ready for your dinner tonight.
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 2 cups
Category: Condiment
Give Your Ketchup a Fun Twist
Once you know the basic recipe, you can play with it. It is like being a kitchen scientist. My grandson loves to suggest new ideas. Here are a few of our favorites.
- Smoky Ketchup: Add a tiny pinch of smoked paprika. It tastes wonderful on sweet potato fries.
- Spicy Ketchup: Stir in a little dash of cayenne pepper. It gives your eggs a nice morning kick.
- Herby Ketchup: Mix in some dried oregano or basil. It makes a fancy dip for your meatballs.
Which one would you try first? Comment below!
Serving Your Homemade Ketchup
This ketchup is not just for burgers. Though it is very good on them. I love finding new ways to use it. It makes simple food feel special.
Try it with baked potato wedges. It is also great with meatloaf. You can even use it as a base for a quick barbecue sauce. The possibilities are endless.
For a drink, a crisp apple cider is lovely. The grown-ups might enjoy a pale ale with it. The flavors match so well. Which would you choose tonight?
Keeping Your Ketchup Fresh
This ketchup is happy to live in your fridge. Just put it in a jar with a tight lid. It will stay good for about two weeks. You can also freeze it in a small container.
I once tried to freeze a big batch. It was perfect for pulling out a little at a time. This is why batch cooking matters so much. It saves you from starting from scratch every time.
It is a small victory for a busy week. You always have something tasty ready to go. Have you ever tried storing it this way? Share below!
Simple Fixes for Your Ketchup
Is your ketchup too thin? Just cook it a little longer. The extra water will evaporate away. I remember when my first batch was like soup.
Is it not sweet enough for you? Try adding one more chopped date. This small change makes a big difference in flavor. Getting the taste right builds your cooking confidence.
Is it too tangy? Use a little less apple cider vinegar next time. Your family will notice the better balance. Which of these problems have you run into before?
Your Ketchup Questions Answered
Q: Is this ketchup gluten-free? A: Yes, all the ingredients are naturally gluten-free.
Q: Can I make it ahead? A: Absolutely! It gets better after a day in the fridge.
Q: What if I don’t have coconut aminos? A: You can leave them out. The ketchup will still be good.
Q: Can I double the recipe? A: Yes, just use a bigger pot. *Fun fact: Doubling a recipe is called scaling!*
Q: Any optional tips? A: A tiny pinch of cinnamon adds a lovely warmth. Which tip will you try first?
From My Kitchen to Yours
I hope you love this homemade ketchup. It always makes me smile to see families enjoy it. Making food from scratch is a wonderful gift.
I would be so thrilled to see your creations. Have you tried this recipe? Tag us on Pinterest! Your photos inspire me and others to get cooking.
Happy cooking!
—Grace Ellington.
Paleo Whole30 Homemade Ketchup Recipe
Description
A healthy and flavorful homemade ketchup that is Paleo and Whole30 compliant, free from refined sugars and artificial ingredients.
Ingredients
Instructions
- 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.
- Remove from heat and let cool.
- Transfer to blender and puree until completely smooth.
- Taste and add salt to preferred taste. Pulse between each addition of salt.
- Transfer to an airtight container and store in the refrigerator.
Notes
- This ketchup can be stored in the refrigerator for up to two weeks.