Pistachio Free Paleo Ketchup
Homemade ketchup is one of those small kitchen projects that pays off every single time you open the fridge. This version comes together in a saucepan with pantry staples like tomato paste, apple cider vinegar, and warm spices — no mystery ingredients, no label-reading required. The maple syrup adds just enough sweetness to balance the tang, while cinnamon, allspice, and a whisper of cayenne give it a depth that store-bought versions rarely achieve. Because everything goes into one pot and gets whisked smooth, the process is genuinely simple even if you've never made a condiment from scratch. The hardest part is waiting the 20 minutes for it to chill — but that rest time is what transforms it from a sauce into something that actually tastes like proper ketchup. Slather it on burgers, dip your sweet potato fries, or use it as a base for a quick marinade. Once you've made a batch, it's nearly impossible to go back to the bottle.
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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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