Emulsifier Free Paleo Ketchup
Most store-bought ketchup is loaded with additives you'd rather not think about, including emulsifiers that keep the texture artificially smooth. This homemade version skips all of that entirely, relying instead on a handful of real, whole-food ingredients that come together in a single saucepan. Tomato paste forms the rich, concentrated base, while apple cider vinegar brings that classic tang and maple syrup adds just enough sweetness to balance it out. Warm spices like cinnamon, allspice, and ground mustard give it a depth that honestly puts the bottled stuff to shame. A short simmer deepens the color and thickens the sauce naturally — no stabilizers or fillers needed. Once it chills in the fridge, the texture firms up beautifully and the flavor gets even better, so it's worth the short wait. Slather it on burgers, dip your fries, or use it as a base for sauces — you'll wonder why you ever bought the commercial kind.
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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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