Macadamia Free Paleo Ketchup
Homemade ketchup sounds like a weekend project, but this version comes together in a single saucepan with pantry staples you probably already have on hand. Tomato paste forms the rich, concentrated base, while apple cider vinegar brings that signature tang and maple syrup adds just enough sweetness to balance it all out. A warm blend of cinnamon, allspice, mustard, and garlic powder gives it real depth — far more interesting than anything squeezed from a plastic bottle. The whole thing simmers for about ten minutes, and a quick chill in the fridge is all it takes for the flavor to sharpen and the texture to set beautifully. Store-bought condiments can be a minefield of unexpected additives and allergens, so knowing exactly what went into your bottle is genuinely satisfying. Spoon it over burgers, dip your sweet potato fries, or use it as a base for sauces — this one earns a permanent spot in your fridge door.
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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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