Gluten Free Paleo Ketchup
Most store-bought ketchup is technically gluten-free on paper, but the ingredient lists are still loaded with high-fructose corn syrup, natural flavors, and preservatives that give plenty of people pause. This homemade version skips all of that in favor of a short, clean lineup — tomato paste, apple cider vinegar, maple syrup, and a warm blend of spices that actually makes the condiment taste interesting. The cinnamon and allspice give it a subtle depth that commercial ketchup never quite achieves, and the optional cayenne adds a gentle kick if you want it. Whisking everything together in a single saucepan and letting it simmer until the color deepens and the texture tightens is genuinely satisfying to watch. Chilling it before serving is the move — the flavor sharpens noticeably and the consistency becomes thick and scoopable, just like you'd want. Spoon it over burgers, dip your sweet potato fries, or use it as a base for sauces and marinades without a second thought about what's in it.
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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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