Did you know that store bought ketchup can be 25% sugar? You read that right. Instead of taking in that much sugar from a condiment, why not make your own homemade paleo ketchup so you can control the ingredients.
A lot of people don’t realize just how much sugar is in a bottle of ketchup. Just take a look at the popular brands. Most will list high fructose corn syrup and corn syrup as primary ingredients.
Of course sugar isn’t the only concern. The majority of corn is genetically modified organisms (GMOs) and it’s best to avoid GMOs in food whenever possible.
Since GMOs are relatively new, there’s not a lot of data to see the big picture on health concerns. If you’re concerned about them, ditch the store bought ketchup and make this easy homemade paleo ketchup instead.
The ingredients for the recipe are most likely already in your pantry and it takes no more than 30 minutes to prepare. So why not make an extra batch and store in a can or bottle for later use.
What you need to make the best homemade paleo ketchup
The ingredients you need are water, tomato sauce, tomato paste, apple cider vinegar, sweetener, and onion powder. That’s it!
These are common foods you probably already have in the kitchen. So why spend money on pre-made ketchup that’s loaded with sugar?
How to prepare your very own homemade ketchup
To make the simple homemade paleo ketchup, just mix all the ingredients together in a pot. Then, you’ll heat over low heat until smooth and reduced.
The cooking time is around 20 minutes depending on the size batch that you are making. If desired, you can allow the mixture to cool before storing in a bottle or can.
If you are into canning, this is a great recipe that you can vacuum seal in your canning jars. However, if you aren’t vacuum sealing, you’ll want to keep the ketchup in the refrigerator so it doesn’t spoil.
Why it works
All ingredients used in the recipe are natural and paleo friendly. But be sure to use organic if you want to avoid GMOs and conventional pesticides. This makes it the best homemade paleo ketchup!
It keeps well in the refrigerator too so you won’t have to worry about it going bad soon. And, a couple of tablespoons of apple cider vinegar are sure to help reinforce your family’s immune system!
We recommend using an unfiltered raw apple cider vinegar like Braggs that still has the “The Mother.”
Uses and Variations
This paleo friendly ketchup is perfect as a dip or as a sauce topping for other dishes. It is also great for dipping and as a topping for meatballs or zucchini noodles.
You can make it even healthier by adding more vegetables into the mix. There’s no reason why you need to keep it strictly tomatoes which are a fruit anyway.
If you want to add more vegetables, grate or shred the vegetables beforehand then add them into the mixture while it cooks. Many low carb vegetables work well in the recipe.
So experiment with your own variations of the recipe to see what flavors and texture you like best. There’s no reason why you have to stick to the same way each time!
Homemade Low Carb Ketchup
We hope you give this recipe a try. It’s really basic so we encourage you to add in your own spin to it. For low carb, just use stevia liquid extract.
However, the next time the ketchup bottle is empty at home, don’t run out to the store. And, you don’t want to fill your body with all that sugar anyway!
Just use simple ingredients from your own pantry to make this homemade recipe instead.
- 6 ounces water
- 8 ounces tomato sauce
- 6 ounces tomato paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon coconut sugar or 15 drops liquid stevia extract
- 1/4 teaspoon onion powder
- In a pot, mix all the ingredients together.
- Heat over low heat until smooth and reduced. This will take more or less 20 minutes.
- Move the ketchup into a can or bottle then refrigerate.
- Make this homemade paleo ketchup healthier by sneaking in other vegetables aside from tomato.
- Aside from being used as a dip, this ketchup can also be used as a topping to meatballs or vegetable noodles.
- If you want to add more vegetables, grate or shred the vegetables beforehand then add them into the mixture while it cooks.
- For a smoother sauce, use a stick blender.
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Serving Size:1 tablespoon
Amount Per Serving:Calories: 12 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 58mg Carbohydrates: 4g Fiber: 0g Sugar: 2g Protein: 0g