Artificial Flavors Free Paleo Ketchup
Most store-bought ketchup is loaded with high-fructose corn syrup, natural flavor blends, and preservatives that are hard to decode on a label. This homemade version skips all of that, relying entirely on real, recognizable ingredients you can actually pronounce. Tomato paste forms the rich, concentrated base, while apple cider vinegar brings the tang and maple syrup adds just the right touch of sweetness. Warm spices like cinnamon, allspice, and ground mustard give it a depth that honestly puts the bottled stuff to shame. A quick simmer on the stovetop is all it takes — the color deepens, the flavors meld, and the whole kitchen smells incredible. Chilling it before serving is the secret step that firms up the texture and sharpens every note into something that tastes polished and intentional. Once you make a batch, it's genuinely hard to go back to anything from a squeeze bottle.
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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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