Nitrate & Nitrite Free Paleo Ketchup
Most store-bought ketchup is a surprisingly sneaky source of unwanted additives, and for anyone keeping a close eye on preservatives, that familiar red squeeze bottle can feel off-limits. This homemade version is built entirely from whole, recognizable ingredients — tomato paste, apple cider vinegar, maple syrup, and a warm lineup of spices like cinnamon, allspice, and ground mustard. There's nothing in here that needs a chemistry degree to decode, which is exactly the point. The result is a rich, tangy condiment with real depth, and that optional pinch of cayenne gives it a gentle kick that the bottled stuff rarely manages. Cooking it low and slow lets the flavors meld and the color deepen into that classic glossy red you want on a burger or alongside crispy fries. A short rest in the fridge before serving is worth every minute — the texture firms up and the flavor gets noticeably brighter and more complex. Once you've made a jar of this, it's genuinely hard to go back.
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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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