Homemade Paleo Ketchup

My husband is HUGE ketchup fan. He puts it on everything. In the quest to clean our diet many years ago, this was the hardest thing to replace with a 'better version' since our grocery store in the North Fork only carried the regular Heinz ketchup that's full of corn syrup. Who knew that ketchup is mostly just sugar?!? There's more corn syrup than tomatoes! And buying organic ketchup online was pricey given how fast my husband goes through it. So, I knew there had to be a better option!

I adapted this recipe from one of my favorite healthy bloggers, Danielle Walker of Against All Grain (her recipe is here: Against All Grain's Ketchup Recipe), and came up with this recipe and I think it's fantastic. My husband swears it's better than the old Heinz ketchup (he doesn't lie!), it's way cheaper and it's even Whole30 compliant!

Prep time: 15 min
Cook time: 30 min
Serves: 4 pints


  • 15 small deglet noor dates, soaked
  • 1 28 oz. can of San Marzano tomatoes
  • 3 tbsp of water
  • 1/4 cup plus 1 tbsp. white wine vinegar
  • 4 tbsp. tomato paste
  • 2 garlic cloves
  • 1 tsp onion powder
  • 3/4 tsp sea salt
  • 1/4 tsp ground mustard
  • 1/8 tsp ground allspice
  • 1/8 tsp ground clove


  1. Place the dates in a small bowl and cover with hot water. Soak for 15 minutes
  2. Place all the ingredients in a blender and puree until smooth for 2-3 minutes
  3. Pour into a small/medium saucepan and simmer on medium-low for 30 minutes to thicken
  4. Let the ketchup cool to room temperature and place it in an airtight container. Store in the fridge for 2 weeks or the freezer for 6 months.