Almond Free Paleo Ketchup
Most store-bought ketchup is loaded with high-fructose corn syrup, mystery "natural flavors," and sometimes unexpected additives that make label-reading a chore. This homemade version keeps things clean and simple — just tomato paste, apple cider vinegar, maple syrup, and a warm blend of spices that come together in one small saucepan. The cinnamon and allspice give it a subtle depth that honestly puts the squeeze bottle stuff to shame, while the cayenne adds a gentle kick if you're into a little heat. Since every ingredient is straightforward and tree-nut-free by nature, there's no cross-contamination anxiety to worry about — just real, recognizable food. The trick is keeping the heat low and stirring often so the natural sugars don't scorch, and then letting it chill before serving so the flavor really tightens up. It's the kind of condiment that makes you wonder why you ever bought the bottled version in the first place.
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Learn more →Ingredients
16 servings
- 1 can (6 oz) tomato paste
- ¼ cup apple cider vinegar
- ¼ cup water
- 2 tbsp maple syrup
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground mustard
- ¼ tsp ground cinnamon
- ⅛ tsp ground allspice
- ⅛ tsp cayenne pepper (optional)
- ½ tsp salt
Instructions
- 1
Combine the tomato paste, apple cider vinegar, water, maple syrup, garlic powder, onion powder, ground mustard, cinnamon, allspice, cayenne (if using), and salt in a small saucepan. Whisk until smooth.
- 2
Set the saucepan over medium-low heat and cook, stirring frequently, until the mixture thickens slightly and the color deepens to a rich red, about 10–12 minutes. Watch the heat — the sugars in the tomato paste can scorch quickly; reduce to low if the bottom begins to stick.
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