MSG Free Paleo Ketchup
Most store-bought ketchup is loaded with high-fructose corn syrup, natural flavor additives, and preservatives that can sneak in unwanted glutamates — making a homemade version a genuinely smart swap. This one starts with a base of tomato paste and apple cider vinegar, then gets warmth and depth from cinnamon, allspice, ground mustard, and a touch of maple syrup for sweetness. Every single ingredient is clean and recognizable, so you know exactly what's going into the bottle. The cooking process is simple: a quick simmer on the stovetop brings everything together into a glossy, rich condiment that smells incredible as it thickens. A little patience in the fridge after cooking makes a real difference — the flavors meld and the texture tightens into something that genuinely rivals the classic squeeze bottle. It's tangy, slightly sweet, and just a little smoky-spiced, making it the kind of condiment you'll want to put on everything from burgers to roasted vegetables.
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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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