This Paleo Whole30 ketchup is naturally sweetened and full of flavor. It’s simple to make, pleasantly tangy, and so good you’ll be tempted to taste it straight from the spoon.
I use ketchup on everything: eggs, mac and cheese, hot dogs, chicken, and baked potatoes. Making it at home is surprisingly easy and lets you control the ingredients and sweetness. The original version I followed used honey, so I swapped that for pitted dates to keep this recipe Whole30 compliant. At first I was unsure about using dates, but they add a gentle, natural sweetness that balances the tomatoes and vinegar without a detectable dried-fruit flavor.
If you’re short on dates, raisins work as a partial substitute—I’ve tried half raisins and half dates and the result was excellent. One of the benefits of a homemade sauce is that you can adjust acidity, sweetness, and heat to suit your taste. This recipe comes together quickly with minimal prep: about five minutes of prep and 30 minutes of cooking.
Basic pantry swaps work well here. If you don’t have coconut vinegar, apple cider vinegar is a fine replacement. If you don’t keep bone broth on hand, use water instead. For a slightly smokier flavor, choose fire-roasted diced tomatoes.
To make: add the ingredients to a small saucepan, simmer, blend until smooth, then finish cooking briefly to thicken. Pour the finished ketchup into jars and chill. It tastes even better the next day after the flavors have melded. The texture is a bit chunkier than store-bought ketchup; if you prefer a perfectly smooth consistency, pass the blended sauce through a fine mesh strainer.
Store the ketchup in clean jars in the refrigerator. It will keep for about 2–3 weeks. Use it for dipping, on burgers, or as the base for homemade sauces like paleo sloppy joes.
Simple, wholesome, and versatile—this ketchup is a great way to replace store-bought brands with a cleaner, Whole30-friendly option.
Whole30 Ketchup
Author: Jessica DeMay
Prep Time: 5 minutes | Cook Time: 30 minutes | Servings: 20
Ingredients
- ½ cup chopped pitted dates
- 1 (6 oz) can tomato paste (organic if possible)
- 1 (14 oz) can diced tomatoes (fire-roasted adds extra flavor)
- 2 tablespoons coconut vinegar or apple cider vinegar
- ½ cup bone broth or water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Add all ingredients to a small saucepan.
- Cook over medium-low heat for 20 minutes, stirring occasionally, then remove from heat.
- Using an immersion blender or regular blender, puree the mixture until smooth.
- Return to low heat and simmer for another 10 minutes to thicken slightly.
- Cool and transfer to jars. Store in the refrigerator for 2–3 weeks.
Notes and Tips
- Dates provide natural sweetness without a strong fruit flavor. If needed, substitute part of the dates with raisins.
- Apple cider vinegar is a good alternative to coconut vinegar and yields a familiar ketchup tang.
- For a smoother texture, press the blended ketchup through a fine mesh strainer or sieve.
- Adjust cayenne pepper to control heat; omit it for a milder ketchup.
- The ketchup improves after resting in the fridge overnight, allowing the spices and acidity to meld.
Nutrition Information (per serving)
- Calories: 33 kcal
- Carbohydrates: 3 g
- Protein: 1 g
- Fat: 2 g
- Sodium: 228 mg
- Sugar: 2 g
- Fiber: 1 g
If you try this recipe, consider using it as a base for homemade sauces or as a flavorful, clean alternative to store-bought ketchup on your favorite dishes.