Legume Free Paleo Ketchup
Most store-bought ketchup is a minefield of hidden additives, and even "clean" versions often sneak in ingredients that don't work for everyone. This homemade version keeps things refreshingly simple — just tomato paste, apple cider vinegar, warm spices, and a touch of maple syrup for that familiar sweetness. There's not a legume in sight, so you can squeeze it onto everything without a second thought. The combination of cinnamon, allspice, and a whisper of cayenne gives it a depth that honestly puts the bottled stuff to shame. It comes together in one saucepan with a quick simmer, and the flavor genuinely improves after a chill in the fridge — the tang sharpens, the texture firms up, and it tastes like something you'd find at a fancy burger spot. Keep a jar on hand all week and use it as a dipping sauce, a burger topper, or a base for marinades.
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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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