Citrus Free Paleo Ketchup
Most store-bought ketchup sneaks in citric acid or other citrus-derived preservatives, which makes finding a safe squeeze bottle genuinely frustrating. This homemade version skips all of that and builds its tangy depth from apple cider vinegar and a warm blend of spices instead. Tomato paste forms the rich, concentrated base, while maple syrup adds just enough sweetness to round everything out without tipping into candy territory. Ground cinnamon, allspice, and a touch of mustard give it that complex, slow-cooked flavor you'd expect from a classic condiment — no shortcuts needed. A quick simmer on the stovetop is all it takes, and the real magic happens in the fridge as the texture firms up and the flavors come together. It's the kind of condiment that makes you wonder why you ever bought the bottled stuff in the first place.
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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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