Eggless Paleo Ketchup
Most store-bought ketchup is loaded with high-fructose corn syrup, mystery preservatives, and sometimes surprising additives that have no business being in a condiment this simple. This homemade version uses tomato paste, apple cider vinegar, and maple syrup as its backbone, delivering that familiar tangy-sweet flavor without anything processed sneaking in. The warm spice blend — cinnamon, allspice, mustard, and a whisper of cayenne — gives it a depth that bottled ketchup honestly can't compete with. Everything comes together in a single saucepan with just a whisk and about ten minutes over low heat, making this one of the most satisfying kitchen projects you can tackle on a weeknight. Chilling it before serving is the secret step that really pulls it all together, letting the flavors meld and the texture firm up into something that feels genuinely polished. It's naturally free of eggs and every other common allergen you'd worry about, since the entire ingredient list is clean pantry staples. Slather it on burgers, dip your sweet potato fries, or just keep a jar in the fridge for whenever the craving hits.
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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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