I never tried making paleo ketchup because I thought it would be impossible to replicate the true flavor of the refined-sugar-laden original. I had perused a few recipes for paleo ketchup and gave it a pass. “Tomato paste flavored with apple cider vinegar?” I thought. “No thanks, I’ll just have my sweet potato fries plain.
Recently, I made some chicken-and-veggie bites (recipe coming!) and knew that ketchup would pair perfectly. So I opened my pantry, threw the most flavorful ingredients I found into a pot, and let it simmer until thick.
After chilling the final paleo ketchup, I couldn’t believe the flavor… it psychically transported me to childhood with my face stuffed ketchup-drenched fries.
This wins the award for the most kid-friendly — and adult-friendly — recipe.
About the Ingredients in Paleo Ketcup
Coconut aminos – This is the secret for rich, umami flavor. In this case, you cannot substitute tamari sauce for the coconut aminos because it will be too salty and strong.
Maple syrup – You can use honey if desired, but I prefer the rich depth of flavor provided by grade B maple syrup. If you peruse other recipes for homemade ketchup, you’ll find that the sweetener levels can be very high. I used a smaller ratio of maple syrup, but it doesn’t leave this ketchup lacking sweetness. If desired, you could probably use only 3 Tbs. of maple syrup.
Dijon mustard – I use this mild Dijon mustard to add tanginess. The resulting ketchup is not sharp or hot, so don’t leave it out this ingredient for concern that it is not kid-friendly.
Tomato paste and crushed tomatoes – I use the Jovial brand of tomato paste (available here) and crushed tomatoes (available here). The acidic quality of tomatoes can leach chemicals from the lining of cans, so I’m diligent to avoid tomatoes in traditional cans. If you have access to only canned tomatoes, make sure it says, “BPA Free Can.”
- 1 6 or 7 oz. jar of tomato paste, I recommend this one
- 1 14-to-18 oz. jar of crushed tomatoes, I recommend this one
- ¼ cup organic maple syrup, available here
- 3 Tbs. apple cider vinegar
- 1 Tbs. coconut aminos, available here
- 1 Tbs. mild dijon mustard, I recommend this one
- ½ tsp. onion powder, available here
- ¼ tsp. garlic powder, available here
- ¾ tsp. unrefined salt, available here
- Place all ingredients in a blender and process until smooth.
- Pour into a saucepan and simmer until thickened to the consistency of ketchup, about 25 minutes. (Be careful of splattering, as the ketchup stains. Keep it on a low simmer.)
- Remove from heat and cool until room temperature. Then, put in a covered container and chill.
- The ketchup keeps about a week in the fridge, and freezes well.