Caffeine Free Paleo Ketchup
Most store-bought ketchup is loaded with high-fructose corn syrup, mystery preservatives, and occasionally natural flavors that raise questions for anyone eating clean. This homemade version skips all of that, building its flavor from tomato paste, apple cider vinegar, and a warm lineup of spices that makes the result taste richer and more complex than anything from a squeeze bottle. Maple syrup brings just enough sweetness to balance the tang, while cinnamon, allspice, and a hint of mustard give it that classic depth you didn't know you were missing. The whole thing comes together in a single saucepan with a quick whisk and about ten minutes over low heat — just watch the bottom, because those natural sugars can catch fast. Once it chills in the fridge, the texture firms up beautifully and the flavors meld into something genuinely craveable. It's the kind of condiment that makes burgers, fries, and roasted veggies feel like a treat again, and knowing exactly what went into it makes every dip that much better.
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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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