Homemade Ketchup, Healthy and Delicious & Whole 30

Homemade ketchup - Whole 30

My scrump­tious Home­made Ketchup recipe is a house­hold favorite and Whole 30 com­pli­ant. My whole fam­i­ly goes through ketchup at what can only be called a record-set­ting speed. I buy the largest bot­tles, two at a time, so we nev­er run out. They eat it on almost every­thing. Odd­ly enough, I’ve nev­er been a fan. I LOVE fresh toma­toes, but just nev­er acquired the taste for ketchup. Until now.

Unlike com­mer­cial ketchup, my Home­made Ketchup has NO sug­ar or corn syrup added. It is gluten and grain-free. It has no soy and I con­trol the salt. My Home­made Ketchup has a lit­tle kick from the herbs and spices I chose, but it’s not “hot” spicy. It’s just packed with flavor!

Home­made Ketchup isn’t loaded with preser­v­a­tives, so I take 5 min­utes and make small batch­es that will last about a week in the fridge. The deli­cious recipe is fast and easy to make and most of the ingre­di­ents are prob­a­bly already in your pantry. Let me tell you about the two that might be new to you and why they are impor­tant to this recipe.

Ingredients that Make Homemade Ketchup Special

Chi­nese Five Spice and Coconut Aminos are prob­a­bly the only “unusu­al” items, to some of you. I buy Chi­nese Five Spice in the spice aisle at Wal­mart. It has such a unique­ly deli­cious fla­vor pro­file and adds a lay­er of warmth and fla­vor to many of my dish­es. The blend I buy con­tains anise seed, fen­nel, cin­na­mon, cloves and black pepper.

And I pur­chase *Coconut Aminos, online, at Ama­zon. It is a sug­ar-free, soy-free and grain-free alter­na­tive to soy sauce, which is impor­tant when you have liv­er dis­ease, like me, are aller­gic to soy, or need to have a grain-free/g­luten-free diet. Coconut Aminos are made from coconut and sea salt. It’s been a sta­ple in my kitchen for sev­er­al years, now. If you don’t feel your diet requires it, you can cer­tain­ly sub in soy sauce, but your end result will not be Whole 30 com­pli­ant, gluten-free or soy-free and it will like­ly be saltier. 

*Affiliate Link

Let’s make some Healthy Home­made Ketchup! 

homemade ketchup - Whole 30
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
homemade ketchup

Homemade Ketchup


  • Author: Glen­da Embree
  • Prep Time: 5 min­utes
  • Total Time: 5 min­utes
  • Yield: 1 ½ cups 1x

Description

This scrump­tious home­made ketchup recipe is sug­ar-free and Whole 30 compliant!


Ingredients

Scale

  • 1 (12 oz) can toma­to paste    (If you have 6 oz cans, just use 2.)
  • ½ cup water
  • ¼ cup apple cider vinegar
  • 2 Table­spoons *coconut aminos
  • 2 tsp. salt
  • 1 tsp. coarse­ly ground black pepper
  • 1 ½ tea­spoons minced garlic
  • 1 ½ tea­spoons stone ground mus­tard (yel­low works, too)
  • 1 tea­spoon smoked paprika
  • ½ tea­spoon Chi­nese Five Spice

Instructions

You can whisk this togeth­er in a bowl and use it, as is.  How­ev­er, *my blender sys­tem comes with a smooth­ie cup and I pre­fer to put all the ingre­di­ents in there and give it a blitz to get things smooth and even­ly incor­po­rat­ed. The batch is prob­a­bly too small to make in a reg­u­lar blender pitch­er, but if you have a smooth­ie cup attach­ment on your blender, I high­ly rec­om­mend it.

Notes

If you decide to make this by hand, you could sub­sti­tute ¾ tea­spoon gar­lic pow­der for the minced gar­lic and use any smooth mus­tard in place of the stone ground.  Just be sure that any ingre­di­ents you sub­sti­tute have no sug­ars added, if you’re try­ing to keep it Whole 30 compliant.

  • Cat­e­go­ry: Condi­ments, Sauces
  • Cui­sine: Amer­i­can
*Affiliate Link
homemade ketchup - Whole 30

How to Make Homemade Ketchup

Gath­er all your ingre­di­ents and place them in your blender cup. Blend until smooth and ful­ly incorporated. 

The recipe makes about 1 ½ cups. I keep it in can­ning jars, but use what­ev­er con­tain­er you have on hand. Store your Home­made Ketchup in the refrig­er­a­tor for up to a week, so it’s always at it’s fresh-best.

Sub­sti­tut­ing spices or herbs is per­fect­ly accept­able to make this recipe your own and the most deli­cious to your per­son­al palate. I chose the ones I use to get as close as pos­si­ble to the taste of com­mer­cial ketchup, with­out sug­ars, so my fam­i­ly would like it. While it’s not a “per­fect match” they have all loved it and enjoy the extra kick the spices bring.

Enjoy!

Look­ing for more healthy, home­made sauces to spice up your every­day meals? Try my deli­cious­ly spicy Home­made Chimichur­ri Sauce.

homemade chimichurri

Leave a Comment

Recipe rating