Artificial Food Coloring Free Paleo Ketchup
Most store-bought ketchup gets its vivid color from added dyes, and even "natural" brands can sneak in surprising additives. This homemade version skips all of that entirely, building its deep, glossy red purely from tomato paste as it slowly reduces on the stove. Apple cider vinegar brings the tang, maple syrup adds a gentle sweetness, and a warm blend of cinnamon, allspice, and mustard gives it that complex, familiar flavor you'd never guess came from your own kitchen. A pinch of cayenne is optional but highly recommended if you like a little heat creeping in at the finish. The whole thing comes together in one small saucepan with a whisk and a bit of patience — no special equipment, no hard-to-find ingredients. Chilling it before serving is the secret step that really pulls the texture and flavor together, so don't skip it. Once you taste how good clean-ingredient ketchup can be, the bottled stuff is going to be a hard sell.
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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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