Tomato-free ketchup…is that a thing? YES! It looks like the real thing with a deep red hue and a tangy yet sweet taste. I’ve been eliminating nightshades amongst a few others food groups from my diet as recommended from my naturopath to see if some of my digestive issues and aches and pains subside. As things progress, I’ll be sharing a bit about my journey but for now you might be seeing some alternative recipes.
I love how that forces me to think outside the box…experiment a little, and switch up my routine. I’d be fibbing if I said it comes with great ease for my type-A, routine-driven, planner personality but it’s a great lesson (once again) in flexibility. Plus, if something isn’t working or feels “off”, then change is a must, and just the nudge I needed 🙂
If you aren’t familiar with the nightshade family, Jane’s Healthy Kitchen has an easy-to-understand yet comprehensive post…. click here for more information. To give you a short rundown, nightshades are part of the Solanaceae family and consist of foods such as tomatoes, white potatoes, bell peppers, hot peppers, eggplant, tomatillos as well as goji berries, ashwagandha, paprika, and even tobacco.
While I am avoid nightshades, I am looking for alternatives and substitutes in the meantime, and I thought I’d experiment with No-tomato Ketchup to start…after all, it is America’s favorite condiment…or has Sriracha replaced that? 🙂
1 cup carrots, peeled and diced
2/3 cup red beet (can use golden but won’t have red ketchup color), peeled and diced
1/2 cup yellow onion, diced
2/3 cup water
1/2 cup apple cider vinegar
1/2 cup honey, agave or date syrup for vegan
1 tsp sea salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp clove
1/8 tsp allspice
- Add beets, carrots and onion to a medium saucepan, cover with water and bring to a boil. Cook for 10-15 minutes or until tender.
- While vegetables are boiling, add remaining ingredients (2/3 cup water through spices) to blender (high speed like a Vitamix is recommended for silky smooth texture). Strain and add vegetables to blender when they are through cooking.
- Carefully blend on high until liquefied.
- Return blended mixture to sauce pan and bring to a boil. Reduce heat to low and simmer for 30 minutes until desired consistency is achieved.
Use a dipping sauce for sweet potato fries, as a base for a tomato-free BBQ sauce, slathered on meatloaf, a sandwich or a burger!
23 thoughts on “No-Tomato Ketchup (Nightshade-Free)”
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Thank you for your recipe my husband is on nightshade free diet. How long will this stay good in the fridge? I was wondering if I could double batch it put it in a cleaned out ketchup bottle and leave it in the fridge for a month. If it last that long my husband uses a lot of ketchup!
Can I use organic beet root powder in place of the beets? If so, should I add more carrot.
You could try that and replace it with more carrot for a similar consistency. The taste will likely be different but I think that would work!
This is delicious!!! How long does this keep for??
It should keep for about a week in the fridge!
how long will this keep ?
Hi Jackie! I believe this will keep for about 5-7 days in the refrigerator.
Hi! It should keep covered for about 5-7 days in the refrigerator.
How long does this recipe keep?
Can it be frozen?
Yes! The consistency might be a tad different but will work well. Freeze in ice cube trays and defrost as needed 🙂
Thank you so much for the quick response.
Is the 2/3 cup water for boiling the carrots, beets and onion or for adding to the remaining ingredients?
Apologies for the confusion! Cover the veggies with additional water for boiling and the 2/3 water is added with the spices and honey 🙂
I tried it
It was delicious
Next time I will add less vinegar and honey
I have made this recipe twice and followed it to the tee…except, I have used my homemade canned tomato sauce that isn’t much more than blended tomatoes and water. Made it in the crockpot. The ketchup is awesome. I did not like other ketchups made with tomato paste! This works out wonderfully! Keeps for several months.
I will definitely make this again. It was exactly how I remembered my mom’s. Thank you for sharing this!
When I first saw this recipe, I am sure didn’t think it would work. Much to my delight and surprise, this works really well. It does taste very much like ketchup.
I’m wondering what you might suggest for a histamine/mold/salicylate sensitive person in modifying this for say – pizza sauce! Or pasta sauce…
I’m so glad you’re enjoying it! Yes you can freeze it in an ice cube tray and then when ready to defrost, put some cubes in an airtight container with a lid and run in under hot water
I was impressed. This was awesome. I used it in meatloaf and plan on using the rest for BBQ sauce this weekend. Thanks for sharing your recipe!
This recipe is amazing
I am so grateful to have found it
I wonder if it freezes when made