Pescatarian Paleo Ketchup
Store-bought ketchup is one of those condiments that seems simple but is often loaded with high-fructose corn syrup, artificial flavors, and preservatives you'd rather not think about. This homemade version uses tomato paste, apple cider vinegar, and maple syrup as its backbone, delivering that familiar tangy-sweet flavor without any of the mystery ingredients. A warm blend of cinnamon, allspice, ground mustard, and garlic powder gives it real depth — it tastes like ketchup, only noticeably better. The whole thing comes together in a single saucepan with just a whisk and a little patience over low heat. Once it chills in the fridge, the texture firms up beautifully and the flavors sharpen into something that genuinely rivals anything from a squeeze bottle. It's endlessly versatile — perfect alongside grilled fish, roasted vegetables, or anything else that calls for a bright, bold dip. Make a jar on Sunday and you'll be reaching for it all week.
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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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