Paraben Free Paleo Ketchup
Most store-bought ketchup is loaded with preservatives, stabilizers, and synthetic additives that have no business being on your plate. This homemade version skips all of that, relying on a short list of real, recognizable ingredients to deliver that classic tangy-sweet flavor you actually want. Tomato paste forms the rich, deeply colored base, while apple cider vinegar brings the brightness and maple syrup adds just enough sweetness to balance it out. A warm blend of garlic, onion, mustard, cinnamon, and allspice gives it a complexity that makes commercial ketchup taste flat by comparison. The whole thing comes together in one small saucepan with a quick simmer, and a chill in the fridge lets the flavors meld into something genuinely craveable. It keeps well in a jar, so you can have a clean, additive-free condiment ready to go whenever you need it — no label-reading required.
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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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