Tree Nut Free Paleo Ketchup
Homemade ketchup sounds like a project, but this version comes together in a single saucepan with pantry staples and barely any effort. Tomato paste, apple cider vinegar, and maple syrup form the backbone, while warm spices like cinnamon, allspice, and ground mustard give it a depth that the squeeze bottle in your fridge simply cannot match. The result is tangy, lightly sweet, and just a little smoky-spiced — genuinely better than anything store-bought. Commercial condiments can be a minefield of unexpected additives, so knowing exactly what went into your ketchup is a quiet but real win. The brief simmer deepens the color to a gorgeous brick red and lets all those spices bloom together, and a short rest in the fridge firms the texture right up. It's the kind of condiment that makes burgers, fries, and eggs feel like a whole new experience.
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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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