Mushroom Free Paleo Ketchup
Most store-bought ketchup is loaded with high-fructose corn syrup, mystery preservatives, and sometimes unexpected additives that make label-reading a chore. This homemade version keeps things clean and simple, built on a base of tomato paste, apple cider vinegar, and maple syrup for that perfect sweet-tangy balance. Warm spices like cinnamon, allspice, and ground mustard give it a depth that honestly puts the bottled stuff to shame. The whole thing comes together in a single saucepan with just a whisk and a little patience — no complicated technique required. Chilling it before serving is the secret step that lets the flavors meld and the texture tighten into something that genuinely rivals anything you'd grab off a grocery shelf. It's endlessly versatile too, whether you're dipping sweet potato fries, topping a burger, or just sneaking a spoonful straight from the jar.
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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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