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AIP Tomato-Less Ketchup Recipe

Louise | June 3
AIP Nomato Ketchup Recipe #aip

This sauce has all of the tangy flavors of tomato ketchup without the trouble of nightshades. Make this AIP tomato-less ketchup recipe for your next cookout!

Many people can’t stand the thought of eating burgers without ketchup. But, they may feel forced to choose between their tastes and following their autoimmune diet.

Where there’s a will, there’s a way. Creating a ketchup alternative for the AIP diet was at the top of my to-do list coming into summer.

Replicating Ketchup Without Tomatoes

I started with a blend of carrot and beet. I caramelized them to soften and bring out some sweetness, as the earthiness of beets comes across as bitter to some people.

If you’ve scoped out a ketchup label, you know that most brands have an obnoxious amount of corn syrup and/or sugar. I’m not going to add that to my recipe, but I did want to add some sweetness to make this imitation condiment more closely resemble what you’re used to.

I opted for honey to add sweetness without the inflammation that sugar can cause. Red wine vinegar rounds out the ingredient list, adding some of that signature tanginess.

What to Serve With Tomato-Less Ketchup

Obviously this ketchup is not something you’d eat by itself. I mean, I suppose you could, but it’s designed for burgers, or maybe even a nice AIP meatloaf.

If you’re looking for a new burger recipe to add to your rotation, try one of these delicious AIP hamburger recipes.

AIP Nomato Ketchup Recipe #aip

AIP Nomato Ketchup Recipe #aip

AIP Tomato-Less Ketchup Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings (2 tablespoons per serving) 1x
  • Category: Condiment
  • Cuisine: Chinese


  • 2 teaspoons of olive oil (10 ml)
  • 1 large carrot (50 g), peeled and finely diced
  • 2 beets (164 g), peeled and finely diced
  • 1/2 tablespoon of red wine vinegar (8 ml)
  • 2 teaspoons of honey (10 ml)
  • Salt


  1. Heat the olive oil in a pan and add the carrots and beets. Cook over medium heat until slightly caramelized and softened.
  2. Add 1 cup of water and bring to a boil. Turn heat down to low, cover, and simmer for 1 hour. The vegetables should be completely softened.
  3. Remove from the heat and stir in the vinegar and honey. Season with salt to taste.
  4. Allow to cool, then blend to a smooth sauce in a food processor. Store in a sealed container in the fridge for no longer than 4 days or freeze.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 16
  • Sugar: 2 g
  • Fat: 1 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 0 g
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