Cashew Free Paleo Ketchup
Homemade ketchup is one of those condiments that sounds fussy until you actually make it and realize it comes together in a single saucepan with pantry staples. This version uses tomato paste as its base, brightened with apple cider vinegar and a touch of maple syrup for that classic sweet-tangy balance — no refined sugars, no mystery additives, and absolutely no tree nuts lurking in the ingredient list. Warm spices like cinnamon, allspice, and ground mustard give it a depth that the squeeze bottle stuff simply can't match. The cayenne is optional, but even a pinch adds a subtle kick that makes the whole thing feel a little more grown-up. Cooking it low and slow for those ten-to-twelve minutes is the key move — the color deepens, the flavors meld, and the texture tightens into something that actually clings to a burger or fry the way good ketchup should. Chilling it before serving is worth the patience, because the flavor genuinely sharpens as it cools. Once you have a jar of this in the fridge, it's hard to go back to store-bought.
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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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