This Paleo Low FODMAP Homemade Ketchup is so simple and delicious! It has only 5 ingredients, and is ready in 20 minutes. Great for dipping or used in recipes. Whole30, sugar free, low carb, and so flavorful.
I have a Paleo Whole30 Homemade Ketchup on my site already that is very popular and so tasty, but it contains dates, garlic powder, and tomato paste- all ingredients my husband can’t have right now. I thought it was time to finally create one he can have and he was happy about it. No, it’s not like the sugary kind at the store, but it is full of flavor and healthy.
This ketchup is so easy to make and you probably have all the ingredients on hand already. It uses canned fire roasted tomatoes, coconut aminos, balsamic vinegar, garlic oil and salt. Blend that with an immersion blender and then cook until thickened. I probably could have cooked mine a little longer to get it even thicker, but it’s still delicious as is. One of the main reasons I created this is so I could make my Paleo Sloppy Joe’s low fodmap.
One important thing about the balsamic is you want to check for clean ingredients. A lot of them have caramel color which I stay away from and sometimes thickeners as well. I like the white balsamic since I know it’s not artificially colored and then it leaves my ketchup nice and red. I have used the brown one as well and it just make the ketchup a little darker, no big deal.
The other very important ingredient is garlic oil. Since no garlic is allowed on low fodmap, we are relying fully on the garlic oil to add that classic garlic taste in ketchup. THIS is my favorite brand and always have a couple bottles in my cupboard.
French fries and ketchup are the perfect pair. Don’t you agree?
I think you’ll love this ketchup as much as we do. It’s simple, clean, and so easy!
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Paleo Low FODMAP Homemade Ketchup
- 2 (14.5oz) cans fire roasted tomatoes
- 1/4 cup balsamic vinegar
- 1/4 cup coconut aminos
- 2 tablespoons garlic oil
- 3/4 teaspoon salt
- pepper to taste
- Add tomatoes, balsamic vinegar, coconut aminos, garlic oil, salt and pepper to a medium sauce pan. Blend with an immersion blender until smooth.
- Heat over medium heat, 15-20 minutes or until desired consistency. Stir regularly. Turn off heat and blend again.
- Cool and store in mason jars in the fridge. Will last 3-4 weeks.
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