Paleo Ketchup

Apparently, paleo ketchup is pretty easy to over spice.  If you like big garlic flavor in your ketchup, then this one will be perfect for you.  If not you may want to think about cutting back on the garlic or using a small amount of garlic powder.  Also, I put a bunch of the other spices that you might want to try in future recipes.  Otherwise, this makes a good ketchup, but you also need to be careful not to overdo the honey as it may become too sweet.


  • 1/2 cup organic tomato paste
  • 1/4 cup organic honey
  • 1/2 cup water
  • 1/3 cup apple cider vinegar
  • 3/4 teaspoon fine grain sea salt
  • 2 garlic clove
  • 1/4 small onion


  • ½ tsp clove
  • ½ tsp allspice
  • ½ tsp Ground mustard


  1. Puree the garlic and onion in a food processor. 
    1. This is important because you don't want any bits in your ketchup; it has to be very smooth. 
  2. In a saucepan over medium heat combine tomato paste, honey, water, apple cider vinegar, salt, garlic, and onion.
  3. Whisk until very smooth and bring to a boil.  
  4. Reduce heat to low and let gently simmer for 20 minutes, stirring every so often. The sauce will thicken, and the flavors will bind. 
  5. Remove from the heat, cover with a lid and let cool at room temperature. 
  6. Once cool, transfer to an airtight container and keep in the fridge.

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