No-Tomato Ketchup

Heinz is yummy – however THIS ketchup is tastier! Tart, sweet, and rich all at the same time. If tomatoes are off your list, this recipe is for you. It’s made of carrot, sweet potato, and beet, but you’d never guess. Commercial catsup is loaded with GMO high-fructose corn sugar. So why buy it when you can have more flavor, lower carbs, and higher nutrition for less money? This uses zero-glycemic sweeteners, to spare you the blood sugar rush. Or use your favorite sweetener. Just blend the ingredients and cook until soft. This delicious sauce will enhance anything you put it on. Nightshade vegetables such as tomatoes, potatoes, peppers and eggplants, are common allergens, often associated with leaky gut – see my article Beware of Nightshades. If you prefer tomato ketchup, see this recipe for Paleo Ketchup – it’s luscious! Store for up to 4 days in the refrigerator. Or freeze in ice cube trays for serving size ketchup cubes. Freeze up to 3 months. Makes 1 1/2 cups luscious healthy ketchup.

No-Tomato Ketchup



  • 3 tablespoons filtered water
  • 2 tablespoons unfiltered apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 carrot, raw, cut in bite-sized chunks
  • 1/3 sweet potato (about 80 grams), raw, cut in bite-sized chunks
  • Sweeten to taste with 3 tablespoons Just Like Sugar Table Top natural chicory root sweetener, or 1/2 tablespoon PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.
  • 1/4 teaspoon ground mustard
  • 1 clove garlic
  • 1/2 teaspoon unprocessed salt
  • 1/8 teaspoon black pepper
  • 1 pinch ground cloves
  • 1 pinch ground allspice
  • 3 - 5 thin slices fresh beet (I suggest fresh beets with the leafy greens still on them, as they have a more delicate flavor and color. Large beets sold separately may have a bitter flavor or they may make the ketchup too dark. There are many ways to enjoy beet greens.)
  • 2-3 tablespoons warm water, if necessary


  1. To any blender: add water, vinegar, lemon juice, carrot, sweet potato, sweetener, mustard, garlic, salt, pepper, cloves, and allspice. Blend well.
  2. Add the beet last. Add it slowly slice by slice, and color-adjust as you blend until it becomes a dark fuchsia color. If you add too much it will be deep purple. Too little, it will be orange. You want a perfect ketchup color.
  3. Pour into a small saucepan. Bring to a boil and turn the heat down to a low bubbling simmer for 45 minutes, to allow the veggies to cook and soften. Stir frequently, and add more water as necessary. Adjust the spices, sweetness, and tartness to your taste. Allow to cool for 15 minutes.
  4. Then pour back into the blender and blend a final time until smooth and creamy. In the final blend, add warm water slowly as needed to bring it to the perfect pourable texture you like for ketchup.
  5. Pour into glass jars. Store in the refrigerator for 10 days or more.

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