Go Back
+ servings
healthy homemade ketchup - vegan, paleo, keto, sugar-free, low carb
Print Recipe
5 from 1 vote


This homemade ketchup is about as simple as it gets. Yet, somehow it's much more flavorful than anything you can buy at the store. It's tangy, it's sweet, it's got that thick-yet-flowy texture. It's naturally vegan, paleo, and easily customizable for those on a keto diet.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 48 Tbsp.


  • 10 Roma tomatoes, halved lengthwise
  • 1 Tbsp. olive oil, divided
  • 1 yellow onion, chopped
  • 1 clove garlic, sliced
  • 1/4 tsp. ground allspice
  • 1/4 tsp. chili flakes, optional
  • 2 Tbsp. tomato paste
  • 1/4 cup maple syrup*
  • 1/4 cup apple cider vinegar
  • 1/16 tsp. celery salt
  • salt and black pepper, to taste


  • Place the tomatoes cut side up on a baking sheet. Drizzle them with a little bit of olive oil, sprinkle them with salt, and toss the tomatoes around until evenly coated. Roast the tomatoes at 400°F/205°C until caramelized, about 20 minutes. Once roasted, finely chop the tomatoes.
  • Heat a little bit of olive oil in a medium saucepan. Add the onion and garlic and saute the aromatics until translucent, about 6-8 minutes. Add the spices and saute until fragrant, about 2 minutes. 
  • Add the roasted tomatoes, tomato paste, maple syrup, and apple cider vinegar. Stir and bring to a simmer. Reduce the heat slightly and cook at a low simmer, stirring occasionally, until thickened and shiny, about 20 minutes.
  • Transfer all the ingredients into a blender and blend until smooth. If your blender isn't powerful enough to blend all the seeds, you might need to use a fine mesh strainer.
  • Taste and adjust the seasoning, adding more salt for saltiness, maple syrup for sweetness, apple cider vinegar for tanginess, chill flakes and ginger for heat.
  • Store leftover ketchup in an airtight container in the refrigerator for up to 3 weeks. For longer term storage, freeze the ketchup in silicone ice cube trays. Once frozen, squeeze the ketchup cubes out and keep them in a sealed freezer bag for up to 3 months.


*Up to 1/3 cup (80 ml), depending on how sweet your tomatoes are.


Serving: 1of 48