Coconut Free Paleo Ketchup
Homemade ketchup sounds like a project, but this version comes together in a single saucepan with pantry staples and practically no fuss. Tomato paste forms the rich, deeply colored base, while apple cider vinegar brings that signature tang and maple syrup adds just enough sweetness to balance it out. A warm blend of cinnamon, allspice, mustard, and garlic powder gives it a complexity that makes store-bought versions taste flat by comparison. Many commercial ketchups sneak in unexpected additives or sweeteners, so making your own means you know exactly what's going in the bottle. The short simmer deepens the flavor and thickens the texture beautifully — just keep the heat low and stir often so nothing scorches on the bottom. A quick chill in the fridge before serving is the secret step that pulls everything together, firming the texture and sharpening the taste. Slather it on burgers, dip your sweet potato fries, or use it as a base for sauces — this one earns its place in the door of your fridge.
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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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