Homemade (Paleo) Ketchup

Ok guys, I’ll be honest, I've been on a DIY condiments kick lately.
It started with (paleo) Sriracha a couple of weeks ago. I had wayyyy too much fun making it, it was wayyyy too delicious and I enjoyed wayyy too much success. Who knew?
So It was only a matter of time before I would try making another condiment. I picked ketchup, arguably the most popular sauce in the whole world (I mean, duh).



Nowadays I like ketchup but as a kid I LOVED ketchup. What kid doesn’t love ketchup btw?
Amazing how I used to put ketchup on everything. Eggs, grilled cheese, tuna melt; one time with my friend Eric we even slathered with ketchup my grandma’s vanilla cake. You know, instead of chocolate frosting. It was disgusting, be we felt like real badasses.
I remember I used to argue with my mum that ketchup should count as veggie, because of the tomato.But she never bought into that reasoning, she was strict as a sergeant-major when it came for her kids to eat veggies. 5 servings per day, no shortcuts, no excuses.

Ketchup is not bad per se, it's made with tomatoes, vinegar, sugar, salt, and spices However, most of all the more notorious brands available on the market are full of high fructose corn syrup.
On top of that some brands have additives, while others have colorants; then there’s the recurrent “natural flavors” term, which may include all sort of shady stuff.
That's why making (paleo) ketchup at home makes so much sense. You know precisely what goes in, no surprises. Plus it’s so easy and quick. In a lil over 20 minutes you can make the most delectable ketchup ever. So tasty and delicious, it will knock your socks off. Trust.

Homemade (Paleo) Ketchup                                                                                                                               Print this recipe!

Ingredients
Makes a little over 1 cup of ketchup

½ cup + 2 tablespoons / 6 oz / 170 gr organic tomato paste
¼ cup / 3 oz / 85 gr raw organic honey (or maple syrup)
⅓ cup / 80 ml water
⅓ cup / 75 ml apple cider vinegar
¾ teaspoon fine grain sea salt
1 garlic clove
½ small onion

Directions

Using a food chopper, a garlic press or a sharp knife puree garlic and onion (not chopped, not minced, pureed). If you’re not sure how to do it, watch this video. This is very important because you don't want any bits in your ketchup, it has to be smooth as silk.
In a medium saucepan over medium heat combine tomato paste, honey, water, apple cider vinegar, salt, garlic and onion. Whisk until very smooth and bring to a boil. Reduce heat to low and let gently simmer for 20 minutes, stirring every so often. The sauce will thicken and the flavors will bind.
Remove from the heat, cover with a lid and let cool at room temperature.
Once cool, transfer to an airtight container and keep in the fridge.

Nutrition facts

The whole batch of homemade (paleo) ketchup yields 423 calories, 1 gram of fat, 106 grams of carbs and 8 grams of protein.