Homemade Ketchup
Making healthy Homemade Ketchup couldn't be easier! With these tried and true recipes, you can make a classic ketchup or a spicy BBQ ketchup for dipping crispy fries and all of your condiment needs. Both easy to customize and naturally gluten-free, vegan, paleo, low carb, sugar-free, keto and Whole30 compliant.
Ingredients
For the Classic Ketchup
- 8 oz can tomato sauce
- 6 oz can tomato paste
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 1/2 cup water
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp pink salt or fine sea salt
- 1/4 tsp ground mustard powder
- 1/8 tsp smoked paprika
For the Spicy BBQ Ketchup
- 1/2 cup Whole30 compliant mayonnaise or vegan mayonnaise homemade, Primal Kitchen or Chosen Foods
- 1/4 cup Whole30 compliant BBQ sauce homemade or Primal Kitchen
- 3 tbsp coconut aminos
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp coconut aminos
- 1/2 tsp sea salt
Instructions
For the Classic Ketchup
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Add all the ingredients to a medium saucepan. Bring to a boil over medium heat then reduce heat to a simmer.
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Let simmer until thickened, 20 minutes, stirring regularly. Taste and adjust seasonings as needed. Allow to cool.
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Transfer to a sealed jar or container and store in the fridge for up to one week.
For the Spicy BBQ Ketchup
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Place all the ingredients into a food processor or a high-powered blender like a Vitamix or Blendtec.
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Blend until smooth and combined.
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Transfer to a sealed jar or container and store in the fridge for up to one week.
Recipe Notes
- Nutrition facts apply to the classic ketchup recipe
- To Freeze: Pour ketchup into an ice tray and freeze, then transfer the frozen cubes to a freezer-safe jar or container. Alternatively, freeze it directly in the jar, leaving plenty of room for the liquid to expand. Frozen ketchup lasts for up to 3 months. Thaw it in the fridge and stir well before using.