Best Homemade Paleo Ketchup Recipe (2024)

FAQs

Is it worth making homemade ketchup? ›

I wouldn't tell you to make your own ketchup if I didn't think it was worth it. This ketchup recipe makes the most delicious ketchup that knocks the socks off anything you can buy in the condiment aisle. I love how this recipe uses real ingredients and how we can control how sweet our ketchup turns out.

Aside from a few specialty organic brands, almost no commercially-available ketchup is Paleo. It should be noted that tomatoes are classified as a member of the nightshade family, a class of foods that can cause inflammation or other adverse reactions in some people.

But if you want a thicker texture, whisk two tablespoons of cornstarch into 1/4 cup of cold water. Once the ketchup has been run through the sieve twice, return the ketchup to the stove and bring to a low simmer. Slowly whisk the cornstarch mixture into the ketchup until you have the consistency you want.

Pack and Store Your Homemade Ketchup

Ketchup will keep 3 weeks in the fridge or 6 months in the freezer. Ketchup can also be water bath canned using the hot pack method.

As someone that has made my own ketchup and tomato sauces at home, I challenge the “cheap” part of that. I've always found it more expensive to make my own, not less. That doesn't mean it's not worth it to buy the ingredients I need (if I could grow them myself, that might make a big difference in cost, but I can't).

Potatoes aren't Paleo because they contain glycoalkaloids.

Glycoalkaloids are natural pesticides produced by nightshade plants, and exist as a defense mechanism to deter predation from bacteria, fungi, viruses, insects, and humans.

Research suggests any of ketchup's health benefits likely come from the carotenoid lycopene in the tomatoes. Lycopene itself is believed to have anticancer, anti-inflammatory, and antidiabetic properties, yet there's little research to suggest that eating ketchup itself will have the same effects ( 1 , 4 ).

It contains high quantities of sugar, salt, fructose, preservatives and corn syrup. All of these ingredients when combined together have an adverse effect on the body.

It's All About the Pectin

It gives sauces and jellies an even, thick consistency as they cook. The trouble with fresh tomatoes is that they contain an enzyme that breaks down pectin. So as you're preparing your sauce, those little enzymes are eating up all that magical pectin… ultimately leading to a watery sauce.

With the second processing method high-pressure hom*ogenisation is not used and thickening agents such as xanthan gum, pectin or starch (including modified starches) are used to obtain the required viscosity in the finished ketchup.

How do you keep homemade tomato sauce from separating? ›

If your sauce is a tomato-based sauce (like marinara), add some heavy cream to stabilize the emulsion. The heavy cream will help bind the oil with the tomatoes, creating a thicker consistency. When adding in extra ingredients, be sure to pour them in slowly and blend thoroughly.

U.S. Heinz tomato ketchup's ingredients (listed from highest to lowest percentage weight) are: tomato concentrate from red ripe tomatoes, distilled vinegar, high-fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavoring.

Ketchup is a popular condiment made from a combination of tomatoes, vinegar, sweeteners (such as sugar or corn syrup), salt, and various spices and flavorings. The main ingredient in ketchup is tomatoes, which provide vitamins and minerals such as vitamin C, potassium, and vitamin K.

It depends on whether your homemade ketchup is made with garbage or quality, garden fresh herbs and ingredients. Because you are making it yourself, you get to use the freshest, highest quality ingredients.

Tomato Ketchup can be harmful because it contains high levels of sugar and unhealthy fats. A nutrient-dense food provides protective micronutrients and helps to build immunity. Excessive consumption of foods with fructose corn syrup is related to high triglycerides and heart problems.

Revenue in the Tomato Ketchup market amounts to US$6.07bn in 2024. The market is expected to grow annually by 2.35% (CAGR 2024-2028). In global comparison, most revenue is generated in the United States (US$6,072m in 2024). In relation to total population figures, per person revenues of US$17.94 are generated in 2024.