Celery Free Paleo Ketchup
Homemade ketchup is one of those condiments that sounds ambitious until you realize it comes together in a single saucepan with pantry staples. This version skips the refined sugars and additives found in most store-bought bottles, leaning on tomato paste, apple cider vinegar, and a touch of maple syrup for that perfect sweet-tangy balance. Warm spices like cinnamon and allspice give it a subtle depth that makes it taste far more complex than the ingredient list suggests. The whole process takes just about ten minutes of active cooking, and the flavor genuinely improves after a short chill in the fridge — so it rewards a little patience. Since every ingredient here is whole and straightforward, there's no guesswork about what's actually in your condiment, which is a relief when you're trying to keep things clean. It's fantastic on burgers, dipped with sweet potato fries, or used as a base for sauces and marinades. Once you've made a batch, going back to the bottled stuff is going to feel like a serious downgrade.
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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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