Pecan Free Paleo Ketchup
Homemade ketchup sounds like a project, but this version comes together in a single saucepan with pantry staples and barely any effort. Tomato paste, apple cider vinegar, and maple syrup form the backbone, while warm spices like cinnamon, allspice, and ground mustard give it a depth that the squeeze bottle in your fridge simply cannot match. The whole thing simmers for about ten minutes, and then a quick chill in the refrigerator lets the flavors sharpen into something genuinely craveable. Store-bought condiments can be a minefield of unexpected additives and shared-facility warnings, so making your own means you know exactly what's going in the jar. This recipe is naturally free from tree nuts of any kind — every ingredient is a straightforward spice, a pantry acid, or a whole-food sweetener. It works beautifully as a dipping sauce, a burger topper, or a base for other sauces where you want clean, bold tomato flavor without any mystery ingredients.
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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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