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Paleo Ketchup from Fresh Tomatoes

Servings: 48
Author: Anna


  • One large onion or two smallish ones
  • 7 large cloves garlic
  • 20 whole cloves
  • 25 whole allspice
  • 2 T coconut oil
  • Three quarts paste type tomatoes
  • 1/3 c. honey
  • 2/3 c. apple cider vinegar white works ok too
  • 1 t. coarsely ground sea salt


  • In a large stock pot, sauté onions, garlic, cloves and allspice in coconut oil, until onions and garlic are soft and getting translucent.
  • Add everything else. Simmer till it gets thick, and seems close to ketchup consistency.
  • Cool for a few minutes, then put it all through a food mill to remove seeds, skins, and spices. If it's not quite thick enough, return to a simmer until you reach a nice ketchup texture.
  • Now, using a wooden spoon, put it all through a fine mesh sieve. (This step is annoying, but worth it for a nice smooth final result.)