Dairy Free Paleo Ketchup
Most store-bought ketchup is technically dairy free, but the ingredient lists are often cluttered with high-fructose corn syrup, natural flavors, and preservatives that feel anything but clean. This homemade version keeps things simple and wholesome, built on a base of tomato paste, apple cider vinegar, and maple syrup for a tangy-sweet balance that actually tastes like real food. Warm spices like cinnamon, allspice, and ground mustard give it a depth that the squeeze-bottle stuff can never quite match. A short simmer on the stovetop is all it takes to bring everything together into a glossy, rich condiment you'll want to put on everything. The chilling step is worth the patience — the flavor genuinely sharpens and the texture firms up beautifully as it cools. Keep a jar in the fridge and you'll find yourself reaching for it on burgers, roasted veggies, eggs, and beyond.
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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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