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Paleo Balsamic Ketchup

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Paleo Balsamic Ketchup offers a delightful twist on traditional ketchup by incorporating the rich, tangy flavor of balsamic vinegar. This homemade alternative is particularly appealing for those following a paleo or Whole30 diet, providing a healthier option free from the added sugars and preservatives found in many store-bought ketchups.

Crafting the Perfect Flavor Balance

Paleo Balsamic Ketchup {by Our Paleo Life}

The key ingredient in this ketchup is balsamic vinegar, which introduces a complex flavor profile that enhances the natural sweetness of tomatoes. This ingredient not only imparts a unique tanginess but also deepens the overall taste of the ketchup, making it more robust than its conventional counterpart. To achieve the perfect balance of flavors, it’s essential to simmer the mixture slowly. This process concentrates the flavors, melding them together seamlessly. For those adhering to a Whole30 diet or preferring less sweetness, you can easily modify the recipe by omitting honey. The tomatoes alone, especially if allowed to cook down and caramelize, provide sufficient sweetness to satisfy the palate.

Cooking Tips for Homemade Ketchup

When preparing Paleo Balsamic Ketchup, start by gently cooking down the tomatoes until they begin to break apart. This step is crucial as it releases the natural sugars of the tomatoes, which are enhanced by the addition of balsamic vinegar. If you choose to use honey, add it sparingly and adjust according to taste, keeping in mind that the balsamic vinegar already contributes a subtle sweetness.

Allow the mixture to simmer uncovered on low heat. Stir occasionally to prevent sticking and burning, and continue to cook until the ketchup reaches the desired thickness. The longer it simmers, the more pronounced the flavors become. Once done, blend the mixture to achieve a smooth, consistent texture.

Versatile Uses and Pairing Ideas

This ketchup is not only a condiment but also a versatile ingredient that can elevate various dishes. It pairs exceptionally well with grilled meats, adding a gourmet touch to simple burgers or sausages. It also works wonderfully as a dipping sauce for paleo-friendly fries or as a base for other sauces. For a creative twist, mix it with Paleo Lime Mayo to create an exquisite sauce for burgers or as a zesty dip for vegetables.

Storage and Shelf Life

Paleo Balsamic Ketchup {by Our Paleo Life}

To store, transfer the ketchup to an airtight container and refrigerate. This ketchup improves over time, as the flavors continue to meld, becoming more integrated and robust after a few days. Properly stored in the refrigerator, Paleo Balsamic Ketchup can last for several weeks, making it a convenient staple in your paleo kitchen.

By preparing your own Paleo Balsamic Ketchup, you not only ensure control over the ingredients but also enjoy a richer, more flavorful condiment that can be tailored to your dietary needs and taste preferences.

Paleo Balsamic Ketchup {by Our Paleo Life}

Balsamic Ketchup

Yield: 3 cups
Cook Time: 15 minutes
Total Time: 15 minutes

It's basically impossible to find any ketchup in the store without some form of added refined sugar or weird preservatives, so make your own. This recipe not only leaves out the nasty stuff and is only sweetened with honey (you may also opt to not sweeten it at all), but it has the perfect blend of flavors from tomatoes and balsamic vinegar.


  • 2 (6 oz) cans Tomato Paste
  • 1 cup Water
  • 2/3 cup Balsamic Vinegar
  • 1/4 cup Honey, omit for Whole30
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Allspice
  • 1/8 tsp Sea Salt


  1. Combine all ingredients in a medium saucepan over medium heat. Use a whisk to combine everything evenly and get rid of any lumps.
  2. Bring to a simmer and continue cooking for 10 minutes, stirring occasionally.
  3. Remove from heat and pour into a glass storage container of your choice (I love using recycled sauce/ketchup bottles).
  4. Store in the refrigerator.


  • This ketchup becomes sweeter the longer it is left in the fridge. If you anticipate using all of it within a week, maybe 2, I would recommend using all the honey. If you are making this for future consumption, only use about half of the honey listed.
  • As mentioned above, this ketchup becomes sweeter the longer it is stored. It will even be sweet without the honey if stored for too long. Try to use it early on to avoid an overly sweet condiment.
  • If you omit the honey, carbs are 3g per serving with 18 calories.
Nutrition Information
Yield 3 Serving Size 2 Tbsp
Amount Per Serving Calories 30Unsaturated Fat 0gSodium 126mgCarbohydrates 6gSugar 5g

Nutrition is calculated by a third party and may not be 100% accurate

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Thursday 6th of October 2016


I realize that your post is quite old but I just came across this blog and I am just seeing your post. You may already be aware of this but Agave Nectar is actually very un-healthy. Check out this information regarding Agave Nectar.


Wednesday 18th of May 2016

This looks great. I will use Agave nectar because of health issues. I am just learning about the Paleo diet. I appreciate all of your efforts.


Friday 20th of February 2015

Hi there,

This looks delicious, how long is it's shelf life? Can it be put in a water bath to prolong it life?



Monday 12th of January 2015

I am so excited that I found you!! I can't wait to have dinner tonight. Thank you for your great recipes.

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