It is so hard to find a tomato ketchup recipe that doesn't add in lots of sugar! Finally with a lot of tweaking, I’ve come up with my favourite Paleo tomato sauce recipe. A home made burger just isn't the same without tomato ketchup.
Paleo Tomato Ketchup
This homemade Paleo tomato ketchup recipe avoids added sugars and is perfect for accompanying a home-cooked burger. Enjoy the rich, natural flavours of tomatoes, spices, and a hint of red wine vinegar.
Servings: 500 ml
Calories: 20kcal
Cost: $10
Equipment
- Pan
- Blender
- Muslin or tea strainer
- Bottle or jar for storage
Ingredients
- 15 medium tomatoes chopped
- 2 onions chopped and fried in coconut oil
- 4 garlic cloves crushed and fried in coconut oil
- 1 red capsicum bell pepper, chopped
- 100 ml 4 floz red wine vinegar
- 1 teaspoon Celtic sea salt
- 1 teaspoon paprika
- Pinch of cayenne pepper
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 6 cloves
- 3 cm 1 inch peeled and chopped ginger
Instructions
- Cook the Vegetables: Chop up the tomatoes and capsicum and, along with the onion and garlic, bring to the boil in a pan with the red wine vinegar.
- Reduce the Mixture: Stir occasionally, allowing the mixture to reduce to a thicker consistency.
- Blend the Mixture: Remove from the heat and puree in a blender to your desired level of smoothness, before returning to the pan over the heat.
- Add the Spices: In some muslin or a tea strainer, add the mustard seeds, black peppercorns, cloves, and ginger, and add to the pan.
- Simmer and Thicken: Reduce the heat to simmer and cover until it thickens up to your liking.
- Bottle the Ketchup: Once ready, remove the muslin or strainer and bottle the ketchup. Store in the fridge.
Notes
- For a spicier kick, increase the amount of cayenne pepper.
- This ketchup can be stored in the fridge for up to 2 weeks.
- If you prefer a smoother texture, strain the ketchup through a fine sieve before bottling.
I’d love to hear how you make ketchup? What do you do differently?
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Hi,
I made this up today, tastes really good! I gave more of a punch than a pinch for the cayenne pepper; I love spicy! This will work in perfectly for so many meal options, thank you! How long would you recommend storing this in the fridge?
Lea
Thanks Leanne, glad to hear! I'd say at least four or five days…
How long would this last bottled in the fridge I'm making it now and smells amazing
Yum! I'm definitely going to try this. Would this freeze? Sounds like it makes quite a bit?
Could you successfully freeze this?
No bacon!!! Traditional french cooking uses bacon in the recipe, for flavor and as a natural thickening agent. Will try, but I'm adding bacon 🙂