Easy Whole30 and Paleo Ketchup – a homemade Tessemae’s ketchup copycat recipe. 7 ingredients, and sweetened naturally with dates, no added sugar! Ready in 10 minutes. Whole30, Paleo, refined sugar free, gluten free, grain free, dairy free, vegan, clean eating.
I love making homemade condiments! I know the exact ingredients that are going in, and they’re much healthier than store bought versions.
I’ve perfected my paleo & whole30 mayonnaise, bbq sauce, pesto and ranch dressing. I’ve gotten a ton of comments and emails from you saying how much you’re loving those recipes. I’ve also had a few readers asking me how to make a paleo & whole30 ketchup. Here it is!
Have you read the ingredients label of store bought ketchup? Packed with high fructose corn syrup and sugar. Horrible.
This ketchup is sweetened naturally with dates! So no refined sugar at all! It is made with just 7 ingredients you probably already have in your pantry and spice cabinet right now. And it takes just 10 minutes from start to finish. The blender does all the work for you. It is seriously so easy. No excuses not to make your own healthy ketchup!
The only store bought ketchup that I have found that is made with real, healthy ingredients is Tessemae’s.
After making my Copycat Tessemae’s BBQ sauce recipe and liking it even more than store bought, I thought I would tackle their ketchup too. After 5 batches, I got the flavors just right! And surprise surprise, I like my homemade version more than the store bought. It’s a lot more affordable too. Homemade is always best!
This ketchup is a little thicker than the store bought ketchup you are used to. I prefer it that way. I find it sticks to meats better. But if you like yours thinner, just add water until it is the consistency you like.
You are going to love the sweet and tangy taste of this easy homemade paleo and whole30 ketchup. And you’re going to love how healthy it is even more! Paleo, Whole30, sugar free, dairy free, gluten free, grain free, vegan and clean eating.
I store this ketchup in wide mouth pint size mason jars. This recipe makes 2 cups, so it fits perfectly. If I’m making it, I’ll make a double batch of ketchup. I’ll keep 1 jar in the fridge, and freeze the other jar for when I run out. The ketchup will keep in the fridge for at least a month, if you don’t eat it all faster than that! The wide mouth pint size mason jars are freezer friendly, and the ketchup will keep in the freezer for at least a year.
- (1) 6-ounce can tomato paste
- 10 pitted medjool dates
- ¾ cup water
- ½ cup apple cider vinegar
- 1 tablespoon lemon juice (from about ½ lemon)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Heat a sauce pan over medium low heat. Add all ingredients, stir to combine, and bring to a low simmer for 5 minutes. You don't want it to boil, just get warmed through. Heating will allow the flavors to marry and soften the dates.
- Transfer the ketchup to a blender, and blend on high speed for 2 minutes. (Careful blending warm liquids in blenders! I love my Vitamix, it can blend hot liquid without issue.)
- I like my ketchup on the thicker side. If you like yours thinner, add water and blend until desired consistency is reached.
- Transfer to an airtight container. I keep mine in wide mouth pint sized mason jars, perfect size! Will keep in the fridge for at least 4 weeks. You can also freeze them in the wide mouth pint sized mason jars for up to 1 year.
More Homemade Whole30 & Paleo Condiments:
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