Brazil Nut Free Paleo Ketchup
Homemade ketchup sounds like a project, but this stovetop version comes together in under 15 minutes with pantry staples you probably already have on hand. Tomato paste forms the rich, concentrated base, while apple cider vinegar brings that classic tang and maple syrup adds just enough sweetness to balance it all out. A warm blend of cinnamon, allspice, mustard, and garlic powder gives it a depth that makes store-bought versions taste flat by comparison. The optional cayenne is a small addition that makes a noticeable difference if you like a little heat creeping in at the end. Because you're building this from scratch, there's zero guesswork about what's actually in the bottle — no hidden additives, no shared-facility concerns, just clean, real ingredients. Chilling it before serving is worth the wait; the flavor genuinely sharpens and the texture firms up into something that feels properly condiment-worthy. Slather it on burgers, dip your sweet potato fries, or use it as a base for sauces — this one earns a permanent spot in the fridge door.
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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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