Lactose Free Paleo Ketchup
Store-bought ketchup is sneaky — it often hides high-fructose corn syrup, mystery preservatives, and occasionally dairy-derived additives that make label-reading a chore. This homemade version skips all of that, built entirely from pantry staples like tomato paste, apple cider vinegar, and maple syrup for a condiment you can feel genuinely good about squeezing onto everything. The warm spice blend — cinnamon, allspice, mustard, and a whisper of cayenne — gives it a depth that the standard grocery store bottle simply cannot match. It comes together in one small saucepan with just a quick whisk and about ten minutes over gentle heat, making it one of the most rewarding low-effort kitchen projects around. The real magic happens in the fridge: as it chills, the flavor sharpens and the texture tightens into that glossy, scoopable consistency you want. Keep a jar on hand and you'll find yourself reaching for it on burgers, roasted vegetables, eggs, and honestly anything else that needs a little tangy-sweet lift.
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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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