Let's Talk About This Whole30 Ketchup (And My Legendary Mess!)

Okay so... let’s just get this out there: I never thought I’d be the kind of person who makes their own ketchup. For ages, I just grabbed the squirt bottle and called it a day. But then I did (begrudgingly) try this Whole30 ketchup recipe and boom, my burgers have been forever changed. Actually, the first time I made it, I managed to splatter tomato paste on my shirt (of course it was white), and now it’s officially my cooking apron. I promise though, if you can dodge flying ketchup like I can, you’re already ahead of the game.

Why You'll Genuinely Love Making This

I just whip this up when we run out of the store stuff (which happens... a lot), or when we’re in one of those “let’s eat clean, at least until Friday” moods. My family legit cannot tell when I smuggle this into their fries, and my youngest even dips carrots in it (bless her little heart—she eats anything red). I make a batch on Sunday, forget about it, and suddenly my partner is slathering it on everything, which is both convenient and slightly annoying because there’s never enough left for me. (Once I tried skipping the vinegar and, predictably, it was basically sugary tomato sauce—not recommended.)

What You’ll Need: Ingredients (With My Side Comments)

1 can (6 oz) tomato paste (honestly, any brand—I only get the fancy stuff if there’s a sale)
⅓ cup apple cider vinegar (my grandma lived by Bragg’s, but I grab what’s in arm’s reach)
⅓ cup water (I use filtered—probably doesn’t matter, but I tell myself it does)
3 tablespoon date paste, packed (sometimes I’ll just blitz up raisins if I forgot dates; maple syrup totally cheats Whole30 but I’ve caved before)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon mustard powder (I subbed yellow mustard once—it was weirdly delicious)
½ teaspoon salt (I go heavy on this, but you might not want to if you’re sensitive)
¼ teaspoon allspice (optional, but honestly, it’s the secret sauce. Literally.)

How To Whip It Up (It’s Easier Than Finding Your Car Keys)

Toss everything into a medium saucepan (yes, maybe measure; I sometimes eyeball it, but don’t tell anyone).
Whisk it all together over medium heat. When it starts bubbling, drop to low. Stir like you mean it for about 7 minutes; it’s gonna look thicker and glossier, but don’t panic if it’s lumpy at first. It always sorts itself out.
This is when I sneak a taste—maybe a tiny adjustment of salt, or sometimes more vinegar if I’m feeling wild.
Let it cool a tad. Pour into a jar (a funnel helps, but if you’re like me, you’ll mostly miss and end up cleaning your counter).
Pop it in the fridge. I swear it tastes better the next day (if you can wait). But let’s be honest, sometimes it’s gone by dinner.

Notes From The Battlefield (aka My Kitchen)

I forgot the allspice once and nobody noticed, but now I swear by it.
If you like it sweeter, just add a pinch more date paste—but too much and it starts to taste more like jam than ketchup. (Trust me, I learned the hard way.)
Actually, cooking it on really low heat makes a difference; the flavors settle in. I tried rushing—bad idea, tasted raw and harsh.

Some Variations That (Mostly) Worked Out

I added smoked paprika one time for a BBQ vibe—pretty good!
For spicy ketchup, a pinch of cayenne or even a dollop of sriracha (if you’re not strict Whole30—it’s not always compliant, but rules are meant to be bent, right?)
Tried honey instead of dates (ran out, classic)—tastes great, but not Whole30. So, not technically allowed, but hey, it’s your kitchen.
I did NOT like the texture when I added olive oil (tried to be fancy), so, probably skip that.

Gear You Might Want (Or Not)

If you have a hand blender, use it for the smoothest texture, but honestly, a sturdy whisk and some elbow grease do the job too. I’ve even used a fork in a pinch; it’s not chef-level smooth, but no one’s checking.

How Long Does It Last In The Fridge?

Technically, you could keep it about two weeks in a jar, but, in my house, it vanishes after one day—especially if fries are involved. But, if you’re better at rationing than me, seal it up tight. (Here’s a resource on storing homemade ketchup if you want to nerd out on details.)

How To Serve (Other Than The Obvious)

Classic with sweet potato fries—honestly, that’s a Sunday ritual around here. I also mix it with homemade mayo for a quick dip (don’t tell anyone, but it’s so easy to make). Burgers, meatloaf, scrambled eggs (yep, you read that right)—I’ve even spooned it onto roast veggies in a pinch.

Lessons Learned (Or: What Not To Do!)

Once, I tried cranking the heat to finish faster, and it burned onto the pan. Not fun to clean, and the flavor—sort of like charred regret.
Don’t skimp on the vinegar: I did once, and the ketchup was flat as a pancake (in flavor, not shape).
If you use raisins instead of dates, blend them really well, or your ketchup will have chewy bits. Learned that the painfully chewy way.

FAQ: You Asked, I Answered (Sometimes With Sass!)

Can I freeze this? Actually, yes—small batches in a silicone tray work, but honestly, it’s usually gone long before I even think of freezing.
Does this really taste like store-bought? Sort of! It’s zingier and not as candy-sweet. My cousin claims it reminds him of British-style ketchup. I take that as a compliment?
Can I double the recipe? Go for it, just use a bigger pot—and be ready for flying tomato splatters (maybe wear dark clothing). Learned that... messily.
What if I don’t have date paste? I just soak a handful of pitted dates in hot water, blend, and use that. Or, as I mentioned, blitzed raisins in a pinch (just blend, blend, blend!).
Is there a storebought version that's Whole30? There’s a few—like Primal Kitchen (here)—but I’m telling you, making it yourself is way more satisfying (and cheaper).

Off-topic, but has anyone else noticed cats love the smell of tomato paste? Or is that just mine? Anyway, hope this ketchup brightens up your next batch of burgers. If you tweak something and it’s genius (or a disaster), let me know—I love kitchen stories. Cheers!

Whole30 Ketchup Recipe