Shellfish Free Paleo Ketchup
Most store-bought ketchup is loaded with high-fructose corn syrup, mystery preservatives, and occasionally processed on shared lines with allergen-heavy products. This homemade version keeps things clean and simple, built entirely from pantry staples like tomato paste, apple cider vinegar, and maple syrup for a touch of natural sweetness. The warm spice blend — cinnamon, allspice, ground mustard, and a hint of cayenne — gives it a depth that honestly puts the bottled stuff to shame. It comes together in a single saucepan with just a whisk and a little patience, and the low-and-slow simmer coaxes out a rich, deeply colored sauce that smells incredible. Chilling it before serving is the secret step that really pulls everything together, letting the flavors sharpen and the texture set into something properly scoopable. Slather it on burgers, dip your sweet potato fries, or use it as a base for sauces — this one earns a permanent spot in your fridge door.
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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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