Tomato Free AIP Ketchup
This tomato-free AIP ketchup is a nightshade-free alternative to traditional tomato ketchup. It’s made without refined sugar and packed with vegetables.
Tomato Free AIP Ketchup
If you’ve had to give up tomatoes because of a nightshade intolerance, going on an AIP diet, reflux, or otherwise, you’ll know how hard it is to replace ketchup! Ketchup is one of those staple condiments that isn’t just served as a side, but is also used in sauces and recipes. I really missed ketchup when I first went nightshade-free and tried a lot of options to replace it, but good options are hard to come by.
This tomato-free AIP ketchup has the flavors you love about ketchup, but is totally nightshade-free! No corn syrup, no refined sugar, no white vinegar, just real food goodness that’s perfect as a ketchup substitute.
The Ingredients for Tomato Free AIP Ketchup
- Carrots and beet. This is the base of the ketchup! I know beets sound intimidating but I promise this recipe doesn’t taste like beets.
- Apple sauce. I use a basic unsweetened apple sauce to add more sweetness to the ketchup.
- Honey. You can also use maple syrup.
- Lemon and apple cider vinegar. This adds the much needed acid that you would get from ketchup.
How to make Tomato Free Ketchup
- Steam the carrots and beets until completely soft.
- Carefully reserve 1/3 cup of the water used to steam the carrots and beets. This is an important step that helps retain the red color in the ketchup as beets often lose their color in the steaming process.
- Saute the onion until translucent.
- Blend. Allow the onion, carrot, beet, and water to cool before adding to a blender. Add the remainder of the ingredients to the blender and blend on high until fully smooth.
- Chill. Transfer to an airtight glass container and allow to chill before serving.
Tips, Tricks & Variations on this Recipe
- “My ketchup is more orange than red! How do I get it redder?” This is pretty typical since there are more carrots than beets in this recipe. However, beets can often lose their color during the steaming process. Sometimes this just depends on the beet you’re using, but I’ve found that keeping the water that you used to steam the beets to use the water in this recipe can help. Another method I’ve used is steaming in the instant pot for 10 minutes rather than the stove, as this helps the beets retain their color as well.
- Make the ketchup thinner or thicker by adding more or less water.
- Make the ketchup smoother by blending longer and adding a bit more water.
- If you prefer sweeter ketchup, add 1-2 tsp more honey.
How long can you store this ketchup in the fridge?
This ketchup stays fresh for about 3-4 days in the fridge.
Can you freeze this ketchup?
You can! I suggest freezing it in 2 tbsp portions in something like an ice cube tray to make it last longer.
What do you serve with this ketchup?
You’ll also like…Print
- 1 1/2 cup carrots, chopped
- 3/4 cup beets, chopped
- 1 tbsp avocado oil
- 1/2 onion, diced
- 1/4 cup apple sauce
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- Add water to the base of a pot or deep pan, and place a steamer basket over the water. Add the beets and carrots into the steamer basket and cover. Bring to a low simmer and steam for 25-30 minutes or until completely soft. Set the carrots and beets aside.
- Carefully reserve 1/3 cup of the water used to steam the carrots and beets. This helps retain the red color in the ketchup. Set aside.
- Heat the avocado oil over medium heat in a pan and saute the diced onion for 4-5 minutes or until lightly translucent.
- Allow the onion, carrot, beet, and water to cool before adding to a blender. Add the remainder of the ingredients to the blender and blend on high until fully smooth.
- Transfer to an airtight glass container and allow to chill before serving.
- Method: Stove Top
- Cuisine: American
Keywords: aip ketchup, nightshade free ketchup