Lupin Free Paleo Ketchup
Homemade ketchup is one of those small kitchen projects that pays off every single time you open the fridge. This version comes together in a saucepan with pantry staples — tomato paste, apple cider vinegar, maple syrup, and a warm blend of spices including cinnamon, allspice, and a whisper of cayenne — producing a condiment that's tangy, subtly sweet, and genuinely better than anything in a squeeze bottle. Store-bought ketchup often contains additives, thickeners, or grain-derived ingredients that can be a concern for people navigating specific dietary needs, so making your own puts you completely in control. The technique is straightforward: whisk everything together, let it simmer low and slow until the color deepens and the sauce thickens, then chill it down so the flavors can sharpen and the texture firms up beautifully. That resting time in the fridge is not optional — it's where the magic happens. Spoon it over burgers, dip sweet potato fries into it, or use it as a base for sauces and marinades. Once you taste it, going back to the store-bought stuff is going to feel like a real step down.
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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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