Paleo Balsamic Ketchup {by Our Paleo Life}
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Balsamic Ketchup

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.
Cook Time15 mins
Servings: 3 cups
Calories: 29kcal
Author: Kendra Benson


  • 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


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