Low Iodine Paleo Ketchup
Store-bought ketchup seems harmless until you start reading labels and realize how many versions sneak in iodized salt, additives, or other unwanted extras. This homemade version keeps things clean and simple, built around tomato paste, apple cider vinegar, and a warm lineup of spices that makes the flavor genuinely better than anything from a bottle. The maple syrup adds just enough sweetness to balance the tang, while cinnamon, allspice, and a touch of mustard give it that complex, slow-cooked depth you'd never expect from a condiment. A short simmer on the stovetop is all it takes — the sauce thickens, the color deepens, and your kitchen smells incredible. The key move is chilling it before serving, which lets the flavors come together and the texture firm up into something truly satisfying. Spoon it over burgers, dip your sweet potato fries, or use it as a base for sauces — once you make this, going back to the store-bought stuff is going to feel like a serious downgrade.
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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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