I’ve been meaning to make this paleo, Whole 30 compliant ketchup from one of my favorite bloggers, Danielle Walker at Against All Grain, since it was posted a year ago, and now I’m kicking myself for not doing it earlier! My husband thinks I’ve gone off the deep end to be making my own ketchup now, but I really miss it and there aren’t many good options out there. In the U.S., I liked Sir Kensington’s Ketchup, but it is expensive and can be hard to find locally. Here in the U.K., the only option I’ve found for the kids is a “natural” Hunt’s brand. It’s better than the standard Hunt’s or Heinz, but the ingredients still aren’t what I’d like them to be, and it’s definitely not something I want to eat from a taste standpoint alone.
But THIS recipe is delicious! It tastes like a true gourmet ketchup, and even the kids like it (Gabi, who is used to a more florescent red ketchup than the deep red whole food color of the ketchup in front of her, looked at it and said, “Is this ketchup Mommy?” I assured her it was just a new ketchup and she dug in. No comment from Daniel. That’s a win!). It took me less than 10 minutes of work to make it, plus about 5 minutes to put it in containers. And it made enough to last for 4 to 6 months (frozen). Although at the rate I’ve been devouring it, I’ll be making it again in 3 months.
Below is a link to Danielle’s recipe and my personalized approach (a.k.a., the lazy version).
Paleo Ketchup from Danielle Walker of Against All Grain
Tips & Tricks
- I did not soak the dates. The dates I buy locally are pretty soft, and the burgers were already cooking and I didn’t feel like waiting. I threw all of the ingredients directly into the Blendtec, hit the smoothie button twice, and it was perfectly smooth. My dates were big so I used 12.
- I used Bragg Organic Raw Apple Cider Vinegar. I like the taste better and prefer apple cider vinegar over white in food always.
- I only simmered for about 15 minutes because, like I said, the burgers were already done. Make sure you put a lid on the pot–trust me.
- I used 1/2 tsp of garlic powder instead of a garlic clove. Lazy.
- I omitted the onion because of my tummy troubles (FODMAPs), but that’s a personal choice.
- I was skeptical of the clove and allspice but it is such a small amount you don’t really notice it other than the delicious overall flavor.
- I put some in a container in the fridge and the rest in Ball Mason 4oz Jars for the freezer. It made a ton. With 3 cups of tomato puree, that’s going to happen. I really think it will last for 4 months or more before I have to make another batch.
- I have always loved mixing ketchup with mayo. I use the Primal Kitchens mayo, which is most affordable on Thrive Market but I get it from OneStopPaleoShop since Thrive doesn’t deliver to APO.