Soy Free Paleo Ketchup
Most store-bought ketchup is loaded with high-fructose corn syrup, natural flavors of questionable origin, and additives that make label-reading a chore. This homemade version keeps things clean and simple — just tomato paste, apple cider vinegar, maple syrup, and a warm blend of spices that come together in one small saucepan. The cinnamon, allspice, and ground mustard give it a depth that honestly puts the bottled stuff to shame. A touch of cayenne is optional, but it adds a subtle kick that makes the whole thing feel a little more grown-up. The key is patience at medium-low heat — letting the mixture slowly thicken and deepen in color is what builds that rich, complex flavor. Once it chills in the fridge, the texture firms up beautifully and the tangy-sweet balance really comes into its own. It's the kind of condiment that makes you wonder why you ever bought the packaged version in the first place.
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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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