This Primal Kitchen ketchup is already exceptionally clean - it contains no seed oils, no sugar, and uses only organic ingredients. The main benefit of DIY is cost savings and the ability to customize salt levels and spice blends to your taste.
Based on: Organic Ketchup Unsweetened
· Makes approximately 28 servings (450g total)
· Serving: 16g (1 tablespoon)
Why This Recipe is Seed Oil Free
Commercial Organic Ketchup Unsweetened from Primal Kitchen often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic Ketchup Unsweetened may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic tomato paste
170g (1 can, 6 oz) · Cento Organic Tomato Paste
Primary base providing concentrated tomato flavor and thickness
Organic balsamic vinegar
45ml (3 tablespoons) · Napa Valley Naturals Organic Balsamic Vinegar
Provides complex acidity and subtle sweetness without added sugars
Organic white wine vinegar
30ml (2 tablespoons) · Spectrum Organic White Wine Vinegar
Adds bright acidity to balance the rich tomato base
Fine sea salt
4g (3/4 teaspoon) · Redmond Real Salt Fine
Enhances all flavors and provides necessary sodium content
Provides aromatic backbone and enhances savory notes
Organic paprika
1g (1/4 teaspoon) · Simply Organic Paprika
Adds color and mild spice warmth typical in ketchup
Instructions
Step 1. Measure 170g (6 oz) organic tomato paste into a medium mixing bowl. Use a kitchen scale for accuracy - tomato paste varies significantly in density between brands. The paste should be thick and deep red without any separation.
Step 2. Add 45ml (3 tablespoons) organic balsamic vinegar and 30ml (2 tablespoons) white wine vinegar to the tomato paste. The vinegars provide the signature tangy flavor - balsamic adds complexity while white wine vinegar gives brightness. Mix gently with a whisk to start incorporating.
Step 3. Measure 4g (3/4 teaspoon) fine sea salt, 2g (1/2 teaspoon) organic onion powder, 1.5g (1/2 teaspoon) organic garlic powder, and 1g (1/4 teaspoon) organic paprika. Whisk the dry ingredients together in a small bowl first to prevent clumping - spice powders can create pockets if added directly.
Step 4. Add the spice mixture to the tomato-vinegar base and whisk vigorously for 2-3 minutes until completely smooth. The mixture should be thick but spreadable - if too thick, add 1-2 teaspoons of filtered water. Taste and adjust salt or vinegar as needed.
Step 5. Let the ketchup rest covered at room temperature for 30 minutes to allow flavors to meld - the acids need time to penetrate the tomato paste and the spices need to hydrate fully. After resting, taste and adjust seasonings if needed.
Step 6. Transfer to a clean glass jar or squeeze bottle. For best flavor development, refrigerate for at least 4 hours before first use. The ketchup will thicken slightly when cold and flavors will continue to develop over the first day.
Storage
Store refrigerated for up to 6 weeks. No preservatives means shorter shelf life than commercial versions, but fresher flavor. Stir before use as separation may occur.
Cost Comparison
Cost per serving (homemade)$0.11
Cost per serving (store-bought)$0.48
Savings77%
Significant upfront investment in organic spices and vinegars, but they last for dozens of batches. After first purchase, each subsequent batch costs mainly for tomato paste at under $3.