Seeds Free Paleo Ketchup
Most store-bought ketchup is a minefield of hidden additives, and even "cleaner" brands often sneak in ingredients that don't work for everyone. This homemade version keeps things beautifully simple — tomato paste, apple cider vinegar, maple syrup, and a warm blend of spices like cinnamon, allspice, and a touch of cayenne come together in one small saucepan. There are no seeds lurking in the ingredient list, so you get all the tangy, sweet, deeply savory flavor of classic ketchup without any of the worry. The trick is a slow simmer over medium-low heat, which coaxes the tomato paste into a rich, glossy sauce that smells absolutely incredible as it cooks. Letting it chill in the fridge before serving is the move — the flavor sharpens and the texture firms up into something that genuinely rivals anything from a squeeze bottle. Slather it on burgers, dip your fries, or use it as a base for sauces and marinades. Once you make a batch, it's hard to go back to the packaged stuff.
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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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