Peanut Free Paleo Ketchup
Store-bought ketchup is one of those condiments that seems simple but often hides surprising additives, natural flavors of unknown origin, and high-fructose corn syrup in the fine print. This homemade version keeps things clean and straightforward — just tomato paste, apple cider vinegar, maple syrup, and a warm blend of spices like cinnamon, allspice, and a whisper of cayenne. The result is a rich, tangy, deeply savory ketchup that honestly puts the bottled stuff to shame. Because every ingredient goes straight into your own saucepan, there's zero guesswork about what's actually in it — no shared lines, no mystery fillers, no peanut-adjacent processing concerns. The trick is keeping the heat low and steady so the natural sugars in the tomato paste caramelize gently rather than scorch, building that gorgeous deep-red color and complex flavor. A quick chill in the fridge before serving lets everything meld together into something that tastes like it took far more effort than it did. Slather it on burgers, dip your sweet potato fries, or just keep a jar in the door of your fridge for whenever the craving hits.
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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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