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Enhance the flavour of fries, burgers, meatloaf, scrambled eggs (if that’s your thing…), and more with this Paleo and low FODMAP Homemade Ketchup! Easy to make and ready in less than 30 minutes, this recipe for homemade ketchup is infinitely healthier than most bottled ketchups in the grocery store and just as delicious, if not more so.
Why Homemade Ketchup is Awesome
North Americans eat massive quantities of ketchup, typically the stuff that comes in a bottle from the store. When I was doing my first Whole30, I was floored to find out that not only do most commercially produced ketchups contain sugar, but they also contain large quantities of high fructose corn syrup. Corn syrup has been linked to leading to chronic inflammation, obesity, and other health issues. That’s a double-whammy of added sugars.
While this homemade ketchup isn’t Whole30 compliant, it uses unrefined, natural sweeteners like maple syrup and coconut aminos to achieve its necessary sweetness.
Also, if you’re concerned with FODMAPs, many commercially produced ketchups also contain onion and/or garlic powder. Monash University’s Low FODMAP Diet App states that up to 13 grams of ketchup (or one sachet, as they call it) is considered low FODMAP. If you’re not wanting to restrict yourself to this amount or consume refined sugar, this homemade ketchup recipe is perfect for you.
The equipment I use to make this Homemade Ketchup includes:
Measuring cups and spoons
Air-tight glass container, such as a jar (for storage)
Homemade Ketchup: Ingredients & Tips for Success
Just like in my Homemade Barbecue Sauce recipe, I use strained tomatoes as the tomatoey element for this Homemade Ketchup recipe. As opposed to some canned tomato sauces that sometimes contain added garlic or onion powder, strained tomatoes simply contain tomatoes and salt as ingredients. They are the perfect texture for ketchup and are typically located in the same area as tomato sauce at the grocery store.
Coconut Aminos & Tomato Paste
To create umami flavour in the ketchup, I add coconut aminos, a.k.a. soy sauce substitute or coconut sauce. I also add tomato paste, which enhances the tomatoey flavour as well as thickens the ketchup.
Apple Cider Vinegar, Pure Maple Syrup & Garlic-Infused Oil
To add acidity to the ketchup, I use apple cider vinegar. Some ketchup recipes call for white vinegar, but I think the flavour of apple cider vinegar pairs better with ketchup’s other flavours.
For the sweetness factor without refined sugar, I add pure maple syrup. To add garlicy flavour without garlic (to keep this ketchup recipe low FODMAP), I add a bit of garlic-infused olive oil.
To season the ketchup, I add salt, ground black pepper and a pinch of allspice. My definition of a “pinch” is about 1/16 of a teaspoon. If you don’t have allspice on hand and don’t wish to buy one spice mix just for this recipe, leave it out. It is not a deal breaker in making this recipe yummy. Or, you can improvise by using a little bit of cinnamon, cloves and nutmeg. A little bit of spice goes a long way in this recipe, so be careful not to add too much.
Whisk & Heat
Whisk all of these ingredients together in a small sauce pan. Then, place the sauce pan on medium high heat just until it comes to a low boil. Reduce the heat to low (I turn the dial all the way down to the minimum amount of heat on my stove) and simmer for 20 minutes, whisking occasionally, or until the ketchup reaches your desired thickness.
Serve on your favourite things to eat with ketchup. Here are some of my Paleo & Low FODMAP recipes whose flavour, although already superb (haha), could be further enhanced with this ketchup:
Instant Pot Meatloaf & Mashed Potatoes (Coming soon! Subscribe to be notified by email when this recipe hits the blog!)
How to Store Homemade Ketchup
Store this homemade ketchup in an air-tight, glass container in the refrigerator for up to 3 weeks. Stir upon reserving. It’s always best to do a sniff test and a visual examination of homemade condiments before reusing, even if the 3 weeks have not elapsed. If it looks or smells funky, don’t consume it.
More Homemade Condiment Recipes
If you’re interested in making more of your own Paleo and Low FODMAP condiments at home, check out these recipes:
In a small saucepan, whisk together all the ingredients.
Set the sauce pan over medium-high heat and bring to a low boil; reduce heat to low (I turn my burner dial down to minimum) and simmer for 20 minutes, whisking occasionally, or until the ketchup is to your desired thickness.
Remove from heat, and once it’s cool enough, taste the ketchup and adjust the ingredients to your taste.
Allow to cool for about 10-15 minutes before applying to food; cool to room temperature before refrigerating.
Store fully cooled ketchup in an airtight, glass container in the refrigerator for up to 3 weeks.
Makes 1 and 1/8 cups, which is nine 2-tablespoon servings. If you think you might use more ketchup within 3 weeks, double or triple the recipe using the tools in the top right corner of the Ingredients section of this recipe card.
The photos with the ketchup in the mason jar represent 2 full batches of this recipe.