In a medium saucepan combine the tomato puree, balsamic vinegar, coconut aminos, maple syrup, olive oil, sea salt and pepper.

Place the saucepan on low heat and simmer for about 15 minutes, stirring frequently.

Once your sauce thickens, use an immersion blender and blend until super smooth and well combined.

Taste test for salt and pepper.

Allow your tomato ketchup to cool completely, then pour into a clean mason jar and store in the fridge for up to 2 weeks.