Sweetener-Free Ketchup


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This recipe comes from Allison Day’s amazing book Whole Bowls. I omitted the small amount of sweetener, because we don’t need it!

Sweetener-Free Ketchup

  • Servings: Makes About 4 Cups
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2 oz of this ketchup counts as a condiment (just like marinara sauce)


  • 1 28 oz can of tomatoes, including liquid
  • 5.5 oz can of tomato paste
  • 1 onion, diced
  • 1/4 cup white vinegar
  • 2 tsp sea salt
  • 1/4 tsp ground cloves (very important to the flavor!)
  • Ground pepper to taste

Simmer all ingredients in a small pot for 20 min, until onions are tender. Puree in a blender or food processor until smooth. Keep in the fridge for up to a month, or freeze for up to 2 months in 1-cup sized portions.

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  1. Four cups is a lot of ketchup! Even halving the recipe would yield two cups, which is more than I’d use in a year. Does this ketchup freeze well?

    • Whoops — just saw your comment about freezing for up to two months. Maybe I should really scale it down and make a small amount when I’ll already be using canned tomatoes and tomato paste to make a red sauce.

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