This homemade ketchup swaps out the usual refined sugar and preservative-laden versions for a short list of real, recognizable ingredients — rich tomato paste, tangy apple cider vinegar, and just a touch of maple syrup for sweetness. Warm spices like cinnamon, allspice, and ground mustard give it a deeper, more complex flavor than anything from a squeeze bottle, while garlic and onion powder round it out with savory depth. A pinch of cayenne adds optional heat if you want it, and everything simmers together in one saucepan until it thickens into a glossy, spoonable condiment. Chilling it for even just twenty minutes lets the flavors settle and the texture firm up, so it slices and dollops just like the ketchup you grew up with. It's an easy, whole-foods staple to keep stocked for anyone following an anti-inflammatory way of eating, and it tastes brighter and fresher than anything store-bought.
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Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.6 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
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.
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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