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I am definitely a condiment girl. Whether it is yellow mustard (my fave), ketchup, ranch dressing, or BBQ sauce, when I eat something with a condiment, that is basically all I am going to taste. Anyone else feel me on this one? Well, even if you only consume normal amounts of condiments when pairing them with your foods, this is a great recipe to swap one of the most used sauces for something that is a little healthier.
Back to my condiment dilemma for a minute. When I decided to try Whole30, I knew that meant no added sugar, but I didn’t seem to connect the dots between that and not being able to eat ketchup (because of the sugar and also other not-so-great additives that are usually included in store bought brands). So the first few days seemed okay and I thought I’d be fine without my fave dipping sauce for a month. WRONG. When I’m eating chicken for dinner every other day, I really started to miss my ketchup! Luckily making my own proved easier than I thought.
So then was born this delicious, Whole30 approved, no sugar added, homemade ketchup. You’re welcome in advance!
Personalize It
There are lots of recipes out there for “Paleo,” “Whole30 approved,” and “no sugar added,” ketchups, and it was hard to try to figure out what route I wanted to go with mine. So I do what I normally do and just went with what I had on hand. I figure I buy ingredients because I like them, so making my sauce with what I like was probably my best bet! So if an ingredient or two in this ketchup doesn’t seem like quite your cup of tea, feel free to decrease it, swap it, or forgo it all together! Cooking is all about making something that will fit YOUR personal taste preferences. You are the one eating it after all!
However. I will say this is probably the best darn ketchup I have ever had. I may jar this stuff myself and see if I can get Publix to sell it (jokes – if only). But I do think I found my new go-to and will no longer be purchasing my ketchup from the grocery store. So now you can too!
Homemade Ketchup
Ingredients:
1 can (6 oz) tomato paste- 1 can (14 oz) diced tomatoes (undrained)
- 1 pitted medjool date
- 2 tbsp apple cider vinegar (I love and buy this one!)
- 1/3 cup unsweetened apple sauce
- 1/4 cup water
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cinnamon*
Instructions:
- Chop up your date into small pieces (possibly unnecessary, but I did it because I felt like it made it easier on the food processor and enabled the date to spread across everything easier).
- Combine all ingredients in a food processor and blend until smooth.
This is great served immediately, but tastes even better the next day! Store it in an airtight container (like a mason jar) and keep it in the fridge for 2-3 weeks.
Condiment lovers rejoice! Now you can have a sweet, no sugar added, Whole30 approved ketchup (with less additives!) all the time!
Have you ever froze it?
I haven’t – but I have frozen similar recipes (like my pizza and marinara sauce) so I’d think it would freeze well!