Seed Oil Free Paleo Ketchup
Most store-bought ketchup is quietly loaded with refined oils, high-fructose corn syrup, and preservatives that have no business being in a condiment this simple. This homemade version skips all of that, relying on tomato paste, apple cider vinegar, and warm spices like cinnamon, allspice, and a hint of cayenne to build a deeply savory, tangy flavor from scratch. Maple syrup brings just enough natural sweetness to round everything out without tipping into candy territory. The whole thing comes together in a single saucepan with a whisk — no special equipment, no complicated technique. The key is keeping the heat low and patient, letting the color deepen and the flavors meld into something that honestly puts the squeeze bottle to shame. After a quick chill in the fridge, the texture firms up beautifully and the taste sharpens in the best way. Slather it on burgers, dip your sweet potato fries, or use it as a base for sauces — once you make it yourself, it's hard to go back.
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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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