Eosinophilic Esophagitis Friendly Paleo Ketchup
Store-bought ketchup is one of those condiments that seems simple but often hides a surprising list of additives, natural flavors, and potential triggers that make it a no-go for anyone managing eosinophilic esophagitis. This homemade version puts you fully in control, built from a short stack of whole ingredients you can actually read and recognize. 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 layer in depth without relying on anything processed or questionable. The whole thing comes together in a single saucepan in about ten minutes of active cooking, then chills into a thick, glossy condiment that tastes far better than anything from a squeeze bottle. It's the kind of recipe that makes you wonder why you ever bought the packaged stuff in the first place — and once you have a jar in the fridge, you'll find yourself reaching for it constantly.
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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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