Hazelnut Free Paleo Ketchup
Homemade ketchup sounds like a project, but this version comes together in a single saucepan with pantry staples and barely any effort. Tomato paste forms the rich, deeply savory base, while apple cider vinegar brings that classic tang and maple syrup adds just enough sweetness to round everything out. A warm blend of cinnamon, allspice, mustard, and garlic powder gives it a complexity that store-bought bottles honestly can't match. The whole thing simmers down in about ten minutes, and a quick chill in the fridge is all it takes for the flavor to sharpen and the texture to set perfectly. Store-bought condiments can be a minefield when you're avoiding tree nuts — shared facilities, ambiguous labeling, and ingredient lists that seem to change without warning. Making it yourself means you know exactly what's in the bottle, and every ingredient here is straightforward and easy to verify. Slather it on burgers, dip your fries, or use it as a base for sauces — once you taste this, it's hard to go back.
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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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