Easy Tomato Ketchup
A simple homemade Whole30 Ketchup recipe that takes less then 30 minutes to make and requires just a handful of ingredients. It’s Grain/Gluten Free, Dairy Free, Paleo, Vegan, Refined Sugar Free, SCD Legal.
I always assumed that making ketchup would require hours of boiling and stirring tomatoes into a thick paste, who knew that it takes less then 25 minutes! I was completely shocked at how quickly you can make deliciously smooth and thick homemade ketchup using just a can of tomatoes and a handful of other ingredients.
Instead of using honey in this recipe, I decided to make this ketchup both vegan and Whole30 by naturally sweetening it was dates. The dates also help to thicken the ketchup once everything is pureed in the blender.
I have a big fear of preserving things so have yet to try with this recipe, but if you are braver then I am, this ketchup could be put in sterilized jars and kept for up to 6 months in a dark place.
Looking for things to do with this Whole30 Ketchup? It is delicious served with Butternut Squash Tots, alongside Crispy Carrot Chips, or on top of a Chicken burger.
Here are a few other condiment recipes you will love:
- 4 Minute Mayonnaise + 4 Flavours
- Fast & Easy Hot Sauce
- Dairy Free Tzatziki
- Egg Free Garlic Aioli (aka Toum)
- Broccoli Pesto
- Oven Roasted Salsa
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Easy Tomato Ketchup
Ingredients
- 1 14 oz can chopped tomatoes
- 1/3 cup chopped dates
- 2 tbsp apple cider vinegar
- 1/4 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp water
- 1/4 tsp salt
Instructions
- Combine all of the ingredients in a sauce pan and bring to a boil. Reduce the heat and then leave to simmer for 25 minutes.
- Remove from the stove top and allow to slightly cool before transferring everything to a blender and blending until completely smooth.
- The ketchup will last for about a week in the fridge or alternatively you can store it in sterilized jars in a dark place for up to 6 months.
Nutrition
I’ve made 3 batches of this over the fast week. I love the rich flavours and have started serving it to my 10 year old who is also a fan!
Do you think you could freeze this in mini muffin servings and thaw/reheat as needed?
I’ve never tried but I think it would work, let me know if you try!
You might want to change the wording in the last step to add that it can be stored in sterlized jars *after canning*…