One very hard pill to swallow to new converts to the paleo diet, especially those in America, is the fact that many of your favorite condiments as you know them are off the table.
While other things can be worked around or simply avoided, there is one that has become so archetypal in American cuisine that doing without it is just unimaginable for some. That condiments is the dipping favorite, ketchup.
I’ve worked out a recipe for paleo ketchup that while not quite the ketchup your used to, makes for a fantastic alternative.
This recipe makes quite a bit, but I felt thats neccesary seeing how widely consumed ketchup is, especially when you can use it in the bases of sauces and marinades
- 2 quarts of pureed tomato
- 3 tbsp of onion powder
- 1 tbsp of garlic powder
- 2 tbsp of cider vinegar
- 4 tbsp of honey
- 2 tbsp of salt
- 2 tsp of black pepper
- Start by dumping your tomato paste into the saucepan and turn the heat to low. You want the heat to be as low as feasibly possible, just barely simmering temperature.
- Cook the tomato puree over low heat for an hour. As it cooks it’ll “burp” off steam as it slowly reduces. I had an issue with these “burps” flinging tomato EVERYWHERE so I highly recommend you cover the pot with a lid or with plastic wrap, and remove it from the heat for the few seconds you stir it. Be very careful not to burn the puree
- Once cooked down for an hour add in the rest of the ingredients and whisk thoroughly to homogenize.
- Remove from the heat and cool down quickly and transfer to your squeeze bottles
While this homemade paleo ketchup wont be as smooth and red as the ketchup you grew up with, thats because its all natural and not modified for eye appeal. The taste is VERY similar to the major national brands and would go great on some paleo friendly sweet potato fries.
Feel free to play with this recipe, add things like liquid smoke, pureed peppers or chiles, or whatever you like. Share your results in the comments section.