Fish Free Paleo Ketchup
Most store-bought ketchup is surprisingly tricky territory — hidden additives, Worcestershire-style flavorings, and mystery "natural flavors" can all introduce ingredients you'd rather avoid. This homemade version keeps things completely clean, built from a short list of pantry staples that you can actually read and recognize. Tomato paste forms the rich, concentrated base, while apple cider vinegar brings the tang and maple syrup adds just enough sweetness to balance it out. A warm blend of cinnamon, allspice, garlic, and onion powder gives it that classic depth you expect from a good ketchup, with an optional pinch of cayenne if you like a little heat. The whole thing comes together in one small saucepan in about ten minutes, then chills in the fridge until the flavor sharpens and the texture firms up beautifully. It's the kind of condiment that makes you wonder why you ever bought the bottled stuff in the first place — and it's endlessly useful on burgers, fries, eggs, or anything else that calls for a good squeeze of red.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!