Breastfeeding Friendly Paleo Ketchup
Store-bought ketchup is one of those condiments that seems harmless until you flip the bottle and spot the high-fructose corn syrup, artificial flavors, and a list of additives you'd rather not think about. This homemade version skips all of that, relying on a short lineup of real-food ingredients — tomato paste, apple cider vinegar, maple syrup, and warm spices — that you can feel good about reaching for every day. The result is a rich, tangy, deeply savory ketchup that honestly puts the bottled stuff to shame. A quick simmer on the stovetop is all it takes to coax out that classic deep-red color and thick, scoopable texture. The maple syrup adds just enough natural sweetness to balance the vinegar without tipping into candy territory, and the cinnamon and allspice give it a subtle warmth that makes it taste almost gourmet. Let it chill in the fridge before serving and the flavor really comes together — it's one of those small kitchen wins that makes you wonder why you ever bought the packaged version.
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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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