Rice Free Paleo Ketchup
Most store-bought ketchup is a surprisingly long ingredient list, and even the "simple" versions can sneak in unexpected additives. This homemade version keeps things clean and straightforward — just tomato paste, apple cider vinegar, warm spices, and a touch of maple syrup for natural sweetness. The combination of cinnamon, allspice, and ground mustard gives it a depth that honestly puts the bottled stuff to shame. It comes together in a single saucepan with a quick simmer, and the flavor genuinely improves after a chill in the fridge, so a little patience goes a long way. The result is a rich, tangy condiment that works on everything from burgers to roasted vegetables without any of the mystery ingredients. Make a batch on the weekend and you'll have a jar ready to reach for all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!