Nutmeg Free Paleo Ketchup
Homemade ketchup is one of those condiments that tastes so much better from scratch, and this version delivers that deep, tangy-sweet flavor you want without any of the mystery ingredients hiding in store-bought bottles. Tomato paste forms the rich base, while apple cider vinegar brings the brightness and maple syrup adds just enough sweetness to balance everything out. A warm blend of garlic powder, onion powder, ground mustard, cinnamon, and allspice gives it that classic complexity — and notably, the spice lineup skips nutmeg entirely, so you never have to second-guess what's in the jar. The whole thing comes together in one small saucepan with a quick whisk and about ten minutes over gentle heat. Letting it chill before serving is the move — the flavor sharpens and the texture firms up beautifully as it cools. Slather it on burgers, dip your sweet potato fries, or use it as a base for sauces knowing exactly what went into every spoonful.
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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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