Gut Friendly Paleo Ketchup
Store-bought ketchup is one of those condiments that seems simple but is almost always loaded with high-fructose corn syrup, preservatives, and additives that can irritate a sensitive gut. This homemade version skips all of that, leaning on tomato paste, apple cider vinegar, and a touch of maple syrup to build that familiar tangy-sweet flavor from scratch. The apple cider vinegar does double duty here — it brightens the whole sauce while also being a gentler, more gut-supportive acid than the synthetic vinegars used in commercial brands. Warm spices like cinnamon, allspice, and ground mustard add surprising depth without overwhelming the classic ketchup profile you know and love. The whole thing comes together in one small saucepan, and a short chill in the fridge is all it takes for the texture to firm up and the flavors to really snap into focus. Once you have a jar of this in your refrigerator, reaching for the squeeze bottle at the back of the fridge will feel completely unnecessary.
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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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