Paleo Ketchup
Store-bought ketchup is one of those condiments that seems simple but is almost always loaded with high-fructose corn syrup, refined sugars, and additives that have no place in a whole-foods kitchen. This homemade version uses tomato paste, apple cider vinegar, and maple syrup as its backbone, delivering that familiar tangy-sweet flavor without anything processed sneaking in. A warm blend of garlic powder, onion powder, ground mustard, cinnamon, and allspice gives it a depth that honestly puts the bottled stuff to shame. A pinch of optional cayenne adds just enough heat if you want a little kick. The whole thing comes together in one small saucepan in about 10 to 12 minutes, then chills into a thick, glossy condiment that tastes even better after it rests in the fridge. With 16 servings per batch, it's worth making on a Sunday and keeping it on hand all week for burgers, fries, eggs, or anything else that needs a little saucy lift.
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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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