Oats Free Paleo Ketchup
Most store-bought ketchup is a minefield of hidden additives, but this homemade version keeps things clean with just a handful of real, recognizable ingredients. Tomato paste forms the rich, deeply savory base, while apple cider vinegar brings that signature tang and maple syrup adds a gentle sweetness that doesn't taste artificial. A warm blend of garlic powder, onion powder, ground mustard, cinnamon, and allspice gives it a complexity that honestly puts the bottled stuff to shame. The whole thing comes together in a single saucepan with about ten minutes of gentle cooking — just whisk, simmer, and let it chill until the flavor really blooms. That resting time in the fridge is worth every minute; the texture firms up beautifully and the spices meld into something that tastes like it took far more effort than it did. It's the kind of condiment you'll want to keep stocked at all times, whether you're dipping, spreading, or sneaking spoonfuls 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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