This healthy easy ketchup recipe for kids and toddlers is a better-for-you option to sugary condiments and dips and is perfect for fries, burgers, chicken nuggets, and more!
My husband often teases me that I like fries with my ketchup. It’s true. I am a ketchup FIEND. But really, what’s not to love about a sweet and tangy condiment? Like most kids, I was raised on a squirtable bottle of Heinz, but when I go to a fancy gastro-pub and get to taste homemade ketchup, I can’t deny that it just tastes better.
Table of contents
Why This Recipe Works
Now that I’m a mom, I know there’s going to be a lot of ketchup in my future, so I figured I would come up with an easy ketchup recipe that I feel good about serving ON MASS. I also love this recipe because:
- It’s gluten-free
- It’s vegan
- It’s kid-friendly
- There is no added sugar!
Key Ingredients
Tomato Paste – Tomato paste is made by cooking tomatoes for a few hours until the water is removed, therefore creating a thick paste consistency. Mixing this with the other ingredients helps give this easy ketchup recipe the perfect texture.
Medjool Dates – Instead of adding high fructose corn syrup, Medjool dates give this easy ketchup recipe just the right amount of sweetness without all of the added processed sugar.
Apple Cider Vinegar – By adding just a little apple cider vinegar, it provides the ketchup with that semi-tangy/acidic taste that you would get in a traditional bottle of ketchup.
How To Make This Recipe
Step 1: Add the olive oil to a medium skillet over medium low heat. Add the onion and cook until it begins to caramelize, about 45 minutes. Add the garlic and cook until very aromatic, sweet and caramelized, about another 15 minutes. Set aside.
Step 2: To a pot, add the tomato paste, passata, dates, vinegars, cloves, allspice, oregano, thyme, salt, pepper and the caramelized onions. Allow to cook, covered, on low for 15 minutes until the dates are very soft, then transfer to the food processor or blender to puree until smooth. Season with pepper, to taste. Serve with fries, or on a burger.
Expert Tips
This easy ketchup recipe is great to keep on hand, especially because you can store it in the fridge and use it whenever you need it! Personally, I like to store mine in a large mason jar or reusable condiment containers, that way I can easily grab one to put in my toddler’s or let’s be real my lunch too!
This recipe is gluten-free, but make sure to check the product label as some tomato pastes and sauces may have wheat gluten proteins
Recipe FAQs
If you’re doing BLW (baby led weaning) at home, this homemade ketchup with no added sugar would be a perfect, balanced dip for these Salmon Sweet Potato Fingers, these mini Broccoli Egg bites, these homemade McDonalds Chicken Nuggets, or these Frittata Fingers.
This homemade ketchup lasts about 2-3 weeks in the fridge.
For sure! Any neutral oil totally works.
More Recipes You Might Like
If you love creating your own condiments or dips like this easy ketchup recipe, check out some of these recipes below!
- EASY TODDLER DIP RECIPES FOR PICKY EATERS
- SLICED APPLES WITH ALMOND & YOGURT DIP
- SUMMER MELON STICKS WITH LEMON CHERRY DIP
Have you made this easy ketchup recipe? Let me know in the comments what’s your favorite recipe to pair with ketchup!
Easy Ketchup Recipe
Ingredients
- 2 tbsp extra virgin olive oil
- 1 vidalia onion diced
- 2 cloves garlic minced
- 5.5 oz tomato paste
- 680 ml tomato passata
- 1/3 cup medjool dates minced and packed
- ¼ cup apple cider vinegar
- ¼ cup balsamic vinegar
- ¼ tsp ground dried cloves
- 1/8 tsp dried allspice
- ½ tsp dried oregano
- 1 tsp fresh thyme leaves
- ½ tsp salt
- Pepper to taste
Instructions
- Add the olive oil to a medium skillet over medium low heat. Add the onion and cook until it begins to caramelize, about 45 minutes. Add the garlic and cook until very aromatic, sweet and caramelized, about another 15 minutes. Set aside.
- To a pot, add the tomato paste, passata, dates, vinegars, cloves, allspice, oregano, thyme, salt, pepper and the caramelized onions. Allow to cook, covered, on low for 15 minutes until the dates are very soft, then transfer to the food processor or blender to puree until smooth. Season with pepper, to taste. Serve with fries, or on a burger.
Video
Nutrition
Easy Ketchup Recipe
Ingredients
- 2 tbsp extra virgin olive oil
- 1 vidalia onion diced
- 2 cloves garlic minced
- 5.5 oz tomato paste
- 680 ml tomato passata
- 1/3 cup medjool dates minced and packed
- ¼ cup apple cider vinegar
- ¼ cup balsamic vinegar
- ¼ tsp ground dried cloves
- 1/8 tsp dried allspice
- ½ tsp dried oregano
- 1 tsp fresh thyme leaves
- ½ tsp salt
- Pepper to taste
Instructions
- Add the olive oil to a medium skillet over medium low heat. Add the onion and cook until it begins to caramelize, about 45 minutes. Add the garlic and cook until very aromatic, sweet and caramelized, about another 15 minutes. Set aside.
- To a pot, add the tomato paste, passata, dates, vinegars, cloves, allspice, oregano, thyme, salt, pepper and the caramelized onions. Allow to cook, covered, on low for 15 minutes until the dates are very soft, then transfer to the food processor or blender to puree until smooth. Season with pepper, to taste. Serve with fries, or on a burger.
Video
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Rehoboth says
Excellent recipe
Erika Dwyer says
Do you think you can freeze this and thaw or would it be nasty thawing? haha
Ravin kumar says
These are delicious! Just made they are beautiful ? Homemade ketchup is so tasty and yummy. Thanks for sharing!
Abbey Sharp says
Im so glad 🙂 enjoy!
Manu says
how long does it keep in the fridge? we are not big ketchup users, but scaling down doesn’t seem a good option as the volume helps with mixing all those flavours together. could I freeze portions?
Abbey Sharp says
2-3 weeks in the fridge
Andrea Hardy says
Thanks for the great recipe Abbey!
Abbey Sharp says
so glad you liked.
Tara says
This sounds great. How could I store it for long term use?
Abbey Sharp says
It can stay in the fridge for 2-3 weeks.
Susan Purdy says
Can Olive Oil be substituted for the Vegetable Oil in this recipe to make it healthier?
Abbey Sharp says
Yes asbolutely
Angela says
This sounds great! I love that it has no added sugar, can’t wait to make it for my kids!!
Abbey Sharp says
Awesome! Enjoy
Natalie says
I always wanted to make homemade ketchup. My kiddo loves it and want to give him added-sugar-free healthier option to enjoy. This is perfect recipe. Easy and sounds delicious. Love the addition of cloves 😀 Will give it a try.
Abbey Sharp says
This recipe is made for you! Enjoy 🙂