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Easy Whole30 & Paleo Ketchup (Tessemae’s Copycat)

  • Author: Tastes Lovely
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 2 cups (1 pint) 1x


  • (1) 6-ounce can tomato paste
  • 10 pitted medjool dates
  • 3/4 cup water
  • 1/2 cup apple cider vinegar
  • 1 tablespoon lemon juice (from about 1/2 lemon)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  1. 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.
  2. 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.)
  3. I like my ketchup on the thicker side. If you like yours thinner, add water and blend until desired consistency is reached.
  4. 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.


I usually make a double batch, keep 1 in the fridge, and freeze the other. I love my freezer safe wide mouth pint sized mason jars!