Homemade ketchup isn’t for everyone. Some of us are more attached to the familiar taste of store-bought ketchup. For me, store-bought ketchup was always too sweet, even more so since I’m eating Paleo.

This ketchup is light, sweet, tangy and has depth.


2 tbsp/30 g ghee

1 cup/150 g onions, diced

1 tbsp/10 g garlic, minced

¼ bunch thyme, tied with kitchen string

3 lbs/1 kg tomatoes, peeled, seeded and diced

¼ cup/60 ml maple syrup

⅓ cup/80 ml apple cider vinegar

¼ cup/60 ml tomato paste

1 bay leaf

½ tsp dry mustard powder

⅛ tsp cayenne

¼ tsp allspice

⅛ tsp crushed red pepper

2 tsp/10 g sea salt

Heat a large skillet over medium-high heat. Add the ghee. Brown onions until soft, about 5 minutes. Add the garlic and sauté for 1 minute. Add the remaining ingredients. Bring to a boil, then simmer for 40 minutes, until slightly thickened.

Discard the thyme. Allow the sauce to cool and either purée with an immersion blender or transfer to a regular blender and purée until smooth. Return the ketchup to the pan and simmer for 1 hour, stirring occasionally. If stored in an airtight container, the ketchup can be kept in the fridge for up to a month.

Your ketchup will be as good as your tomatoes! It’s best to make this recipe with organic tomatoes when they are in season.