Ginger Free Paleo Ketchup
Most store-bought ketchup is loaded with high-fructose corn syrup, mystery spices, and preservatives that have no business being on your plate. This homemade version skips all of that, relying on a short list of clean, whole-food ingredients that come together in one small saucepan. Tomato paste forms the rich, concentrated base, while apple cider vinegar adds the tangy brightness you expect from a great ketchup. Maple syrup brings just enough sweetness, and a warm blend of garlic powder, onion powder, mustard, cinnamon, and allspice layers in serious depth of flavor — all without a trace of ginger, which can sneak into spice blends more often than you'd think. The whole thing simmers down in about ten minutes, and a quick chill in the fridge is all it takes for the texture to firm up and the flavors to really click into place. Spoon it onto burgers, dip your sweet potato fries, or use it as a base for sauces — once you've made this at home, the bottled stuff is going to feel like a serious downgrade.
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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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