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.
- Onion
- 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?
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Tomato Free AIP Ketchup
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Ingredients
- 1 ½ cup carrots, chopped
- ¾ cup beets, chopped
- 1 tbsp avocado oil
- ½ onion, diced
- ¼ cup apple sauce
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- ¾ tsp salt
- ¼ tsp black pepper, omit for AIP
Instructions
- 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.
I have an allergy to apples, what can I replace the applesauce with?
Another fruit puree like pear works!
I enjoy this recipe and use it to make my own fry sauce using equal amounts of this and vegan mayo. Then I add a little mustard and Old Bay seasoning and it is delicious on fries! It is wonderful for those of us with dairy and tomato allergies!
YUM!!
This is delicious and meets my needs. Just wondering if it can be frozen? Thank you
You can! I suggest freezing it in 2 tbsp portions in something like an ice cube tray to make it last longer.
Can this be made in an instapot
I haven’t tried but let me know if you do!
How much does this recipe make? I’m looking for a ketchup substitute to use in a recipe so I need to know quantity and I’m not seeing it. Thank you!
I didn’t measure exactly when I made it last but it’s over a cup!
I just found out that I have a night shade allergy. While looking for substitutes for ketchup and tomato sauce, I found your ketchup recipe. Looking forward to having it tonight with my sweet potato fries. Does it matter if you I use a red or yellow onion?
Yellow!
Can I omit the onion?
You can try to add shallot instead
Would olive oil work, as I can’t have avocado? Also, can’t have citrus, so any other non citrus option for the lemon juice? I know vinegar can be substituted, but would that be too much vinegar in this recipe?
Olive oil works, yes. You can try and play with the vinegar levels with ACV!
Looks great – could you also share a version with cranberry?
Hi- how long does this last in the fridge?
This ketchup stays fresh for about 3-4 days in the fridge.
Can I leave out the apple sauce and honey to make it low carb?
It won’t really taste much like ketchup without the added sweetener but you can try!
Hello, I am interested in trying this recipe to replace the ketchup in a bbq sauce recipe of mine.. but am I bit hesitant of the shelf life, especially when giving as gifts.
Will it still only last a few days in the fridge if mixed with molasses and vinegar??
Yes, it stays fresh for about 3-4 days in the fridge.
Absolutely amazing recipe. I’ve struggled with food allergies for years and was so tired of eating the same boring food for years. I finally found this recipe and made it right away. It was so good I had to make another batch four times bigger!! Made the sloppy joe’s with it as well and am so so grateful to have yummy food for a change!! Thank you!!!
YAY! So glad you enjoyed!
This is the closest thing to real ketchup I’ve had since going AIP. So good! I felt like I was eating the real thing when I was dipping. I made it exactly as outlined, froze it in a mini muffin container and placed them all in a ziplock bag. Thanks for a great recipe!
I have an allergy to beets. If the color isn’t an issue, what might you use for that part of the recipe?
It may change the flavor a lot to keep it out so it would take some tweaking but you can try to just use carrots?