Barley Free Paleo Ketchup
Most store-bought ketchup is a minefield of additives, and even "simple" brands can sneak in grain-derived ingredients that don't belong on a clean plate. This homemade version skips all of that, built entirely from tomato paste, apple cider vinegar, warm spices, and a touch of maple syrup for natural sweetness. The result is a rich, tangy condiment with real depth — cinnamon and allspice give it a subtle complexity that makes it taste far more interesting than anything squeezed from a plastic bottle. A short simmer on the stovetop deepens the color and concentrates the flavor, while a quick chill in the fridge firms up the texture and lets everything meld together beautifully. The optional cayenne adds a gentle kick if you like a little heat, but it's completely optional and easy to leave out for a crowd-pleasing version. Once you have a jar of this in the fridge, it's hard to go back — it works on burgers, eggs, roasted vegetables, or honestly anything that needs a bright, savory punch.
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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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