Recipe adapted from wholenewmom.com; thanks for the super simple goodness, Adrienne!

Homemade Ketchup

  • Servings: 1 1/2 cups
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Simple ketchup, simply sweetened with erythritol.

Ingredients

  • 6 oz can organic tomato puree
  • 2/3 c water
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp erythritol or xylitol**
  • 3/4 tsp salt
  • 3/4 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ground allspice
  • 1/16 tsp cayenne
  • pinch of xanthan gum (optional)

Directions

  1. Thoroughly stir together all of the ingredients in a medium sized mixing bowl. Store in an airtight container in the fridge for up to 3 weeks.

*If you don’t have erythritol or xylitol, try using 1/8 liquid stevia extract in its place. Add more from there if you want it to be sweeter.

5 thoughts on “ Erythritol Sweetened Ketchup (easy, lectin-free, & Plant Paradox friendly) ”

  1. We make a similar version at home. We start with fresh organic tomatoes and remove high lectin skins and seeds and then pressure cooked the tomatoes. It’s very time consuming and tastes much better than regular ketchup from the store. Regular “organic tomato puree” (that I can find) does NOT have the skins and seeds removed and is NOT pressure cooked – so it seems to me this version would likely be high in Lectins? So it “seems” to me this version would not be “Plant Paradox” compliant without adding the steps of: 1) remove the seeds and skins and 2) Pressure cook the tomatoes. Do you know of a manufacturer that starts with organic tomatoes and then removes the skins and seeds and pressure cooks to make the tomato puree?

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    1. Hey Sam,

      That’s a great way to go about making ketchup!

      Tomato paste is made by cooking down pureed tomatoes to reduce their water content, all the solids are then strained out, and it’s reduced down even more to form the thick paste. It’s true that it’s not pressure-cooked, but that isn’t the biggest concern to us as most of the harmful lectins are in the skin & seeds, which are strained out.

      If you’re concerned about removing all the lectins, then the way you’re doing it seems to be the best way. Albeit, for a quick version with fewer lectins, tomato paste is a good base.

      Best,
      Ryan

      Like

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