Homemade (Paleo) Ketchup

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Ingredients 
Makes a little over 1 cup of ketchup

½ cup + 2 tablespoons / 6 oz / 170 gr organic tomato paste
¼ cup / 3 oz / 85 gr raw organic honey (or maple syrup)
⅓ cup / 80 ml water
⅓ cup / 75 ml apple cider vinegar
¾ teaspoon fine grain sea salt
1 garlic clove
½ small onion

Directions

Using a food chopper, a garlic press or a sharp knife puree garlic and onion (not chopped, not minced, pureed). If you’re not sure how to do it, watch this video. This is very important because you don't want any bits in your ketchup, it has to be smooth as silk.
In a medium saucepan over medium heat combine tomato paste, honey, water, apple cider vinegar, salt, garlic and onion. Whisk until very smooth and bring to a boil. Reduce heat to low and let gently simmer for 20 minutes, stirring every so often. The sauce will thicken and the flavors will bind.
Remove from the heat, cover with a lid and let cool at room temperature.
Once cool, transfer to an airtight container and keep in the fridge.

Nutrition facts

The whole batch of homemade (paleo) ketchup score 423 calories, 1 gram of fat, 106 grams of carbs and 8 grams of protein.