Pregnancy Friendly Paleo Ketchup
Homemade condiments are one of those small wins that make a surprisingly big difference, especially when you're being more intentional about what goes into your food. Store-bought ketchup often hides added sugars, preservatives, and ingredients that can feel like a gamble when you're reading every label twice. This version keeps things clean and straightforward — tomato paste, apple cider vinegar, warm spices, and a touch of maple syrup come together into something rich, tangy, and deeply satisfying. The gentle simmer coaxes out a beautifully deep red color and a flavor that's honestly better than anything from a bottle. Cayenne is listed as optional, which makes it easy to dial back the heat to whatever feels right for you right now. A quick chill in the fridge firms up the texture and lets all those spices meld into something that tastes like it took far more effort than it did. Slather it on burgers, dip sweet potato fries, or just keep a jar in the 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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