Homemade Paleo Ketchup with a Kick

By Jess

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Admit it – ketchup is one of your favorite condiments. But it gets less and less satisfying to eat the more you realize how much high fructose corn syrup and other added ingredients are in store-bought ketchup.

How to Make Homemade Ketchup- with a kick. OMG, this is so good!

How to Make Homemade Ketchup- with a kick. OMG, this is so good!

Sometimes I wish I could eat like I was 5 years old again, I’d just sit there slathering my French fries in ketchup loaded with horrible ingredients and be the happiest girl in the world. Then I remember why I eat the way I do, and suck it up and make my own condiments. Because, in reality, the better I feed myself the more I seem to feel like an excited 5 year old girl again – just, this time it’s because I’m rejoicing in the fact that I’m taking care of my body.

mixing the ketchup

And you should too! You should also rejoice in the fact that homemade ketchup is incredibly versatile. The flavor really depends on the type and amount of spices that you add to it. The possibilities are literally endless. I’ve found that my favorite combination of flavors (on most foods that I add ketchup to) are curry and garlic, which is why I have created this particular flavor. Feel free to keep it simple or add in your own favorite spices!

If you weren’t ready to finish rejoicing yet, you’re in luck. Each serving is only 5 calories! It also provides potassium, iron, vitamins A, B6, and C, and a healthy dose of the antioxidant lycopene. Don’t feel guilty about your love for ketchup any longer, this recipe will change the way you view this condiment.

homemade ketchup

spicy ketchup


  • Ingredients
    • 1 12 oz can tomato paste
    • 1 cup water
    • 2 tbsp vinegar
    • ½ tsp salt
    • ½ tsp curry powder
    • ½ tsp garlic powder


  1. Mix all ingredients in a sauce pan and bring to boil on medium-high heat.
  2. Reduce heat to medium-low and simmer while stirring frequently until flavors have blended. (Add more water for thinner ketchup, add less water for thicker)
  3. Transfer to a glass jar and cool before serving.


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Ask a Question 

  1. I followed this recipe and only came up with on pint jar of ketchup…. is there some magical expanding step I missed? Tastes great though!

  2. The recipe seems nice, but do you have a ketchup recipe that is a bit more, well . . . paleo?
    Instead of using canned tomatoes, how would you use fresh ones? And vinegar, is that even paleo?


    • Use a weight, to figure out the weight of Tomatoes :)

      No Vinegar is not truly Paleo, as it is a little processed, but it is accepted by most modern cavemen.

  3. We have been blessed with a set of identical twins with Down Syndrome. They like to eat! We are slowly turning “paleo” in our home as the processed foods and sugars are DEFINATELY not good! One of them LOVES ketchup! I am wondering if I make this recipe and leave the curry out if that would be okay. Would you add another ingredient to achieve the “sweet” taste?

  4. Paleo vinegar and certified organic, Kosher and other paleo products can often be found online. It’s best to seek the ones utilizing the best of paleo canning techniques. I should also point out that paleo people would surely have snarked up on GMO’s, had they run across them!

  5. Vinegar can be made from scratch and is part of the natural fermentation process. I have inadvertently made vinegar in my attempts to make homemade wine once. Now, if any batch turns to vinegar, I store this too, since vinegar has its own health properties to consider.

  6. How do u make tomato paste from GArden tomatoes? To Seed or unseed tomatoes for this recipe? I know tomato seeds make th finished product more bitter…id like to make this from our garden tomatoes and not rely on commercial tomato paste. Feedback?

    • Tomato paste is tomato sauce boiled down to a thicker consistency. I made tomato sauce this past fall by putting my tomatoes in a Vita mix blender to make a liquid and then boiled it to a desired thickness. There was no waste. If you try to remove the seeds, you’ll need a food mill and it will be a lot more work.

  7. I use No Salt rather than Iodized or Sea or Kosher, do you suppose it would work as my salt in this recipe? I love ketchup on some things. So this would be something I will make soon.

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