Gelatin Free Paleo Ketchup
Most store-bought ketchup is a surprisingly murky situation — hidden thickeners, corn syrup, and occasionally gelatin-derived additives can make even a simple condiment feel off-limits. This homemade version keeps things completely clean, relying on tomato paste, apple cider vinegar, and warm spices like cinnamon, allspice, and ground mustard to build that familiar tangy-sweet flavor from scratch. Maple syrup steps in as the sweetener, giving it a subtle depth that processed versions just can't match. The whole thing comes together in a single saucepan with a quick whisk and about ten minutes over low heat — genuinely one of the easiest condiment projects you'll ever tackle. The real magic happens in the fridge: as it chills, the flavor sharpens and the texture firms into something that tastes like it belongs on every burger and sweet potato fry you make. Once you have a jar of this in the door of your refrigerator, it's hard to go back to the squeeze bottle.
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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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