I know what you’re thinking….”Make my own ketchup? Is she nuts?! Who has time for that!” Follow me here for a moment. I am not a ketchup lover. I don’t even dip my fries in ketchup (I know, I hear it’s a crime). I’m just not a big sauce kid. However, this homemade ketchup from Jay’s Baking Me Crazy rocked my world.
Call me a convert. I’m now making regular batches of this goodness and dunking all the things. The best news is this ketchup is Whole30 approved, meaning it has no refined sugar and no soy. The touch of sweetness comes from blending in natural dates. You won’t even know they’re there. I opted to use fire-roasted canned tomatoes for more depth. Just make sure your canned tomatoes and tomato paste don’t have any sugar listed in the ingredients. You’d be surprised what’s in those canned goods!
This recipe yields 3 cups, which will fill up roughly two mason jars. You can store the catsup in the fridge for 2-3 weeks, but good luck keeping it around that long. Hop on over and whip up a batch now. You won’t be sorry!
Our favorite dunk-able items include: Turkey Meatloaf Muffins, Black Bean Burger, Crispy Caesar Chicken, Whole30 Pork + Apple Breakfast Sausages, and Grab + Go Egg Cups.
Find the recipe for Paleo Whole30 Ketchup here at Jay’s Baking Me Crazy.
If you make a batch of this Whole30 Ketchup, we’d LOVE to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below!
