Kara’s Ketchup Base (Paleo)

So there are a lot of ketchup authorities out there. I was doing some research on how to make ketchup and I’m like, seriously people, you are taking ketchup a little too seriously. I saw one guy putting cilantro, cinnamon, and just about every other spice and herb in there and I just get to thinking that’s a little much. I mean the reason we love ketchup is because of its simple qualities right? Like a black dress and pearls, just DON’T MESS WITH IT!!


I already feel like I’ve talked too long about it and I’m just stating fact…but seriously I couldn’t find a recipe with things I already had in the pantry and for me that usually dictates what I’ll be making. I am about simple, delicious and CHEAP! So this ketchup recipe is dah bomb. It turned out really tasty and I will be definitely be using it again.

Why Ketchup “Base” you say? I love it when you ask intelligent and clever questions, sigh…well this recipe can be ladled halvsies into a separate pot and you can add a few more ingredients, cook down, then you have a crazy awesome lip-smackin’ BBQ sauce which you are welcome to call Kara’s Kansas City Sauce (you’re welcome). I love to do ribs with this sauce and I will tell you, it may or may not be why my husband married me…I’m just sayin’.

So here goes.

Kara’s Ketchup Base (Paleo)

4 cans organic diced tomatoes

3/4 cup apple cider vinegar (more to taste)

1/3 cup honey (more to taste, just watch the sugar)

1 tsp parsley (more if not using dried)

1/2 tsp black pepper

1/2 tsp Himalayan sea salt

1/2 tsp onion powder

1/2 tsp garlic powder

Blend up the tomatoes and pour everything into a sauce pan and get it to a boil, then reduce heat to medium-low and simmer, stirring occasionally for about 2 hours or until thickened to desired consistency (may thicken some more in the refrigerator). Let cool before storing in a glass jar or container in the fridge.

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