Turmeric Free Paleo Ketchup
Most store-bought ketchup sneaks in more than you'd expect, and for anyone avoiding turmeric, those mystery spice blends can be a real problem. This homemade version puts you fully in control, built from a short list of pantry staples that are easy to verify and trust. Tomato paste forms the rich, concentrated base, while apple cider vinegar brings that classic tang and maple syrup adds just enough sweetness to balance it out. Warm spices like cinnamon, allspice, and ground mustard layer in depth without any of the usual offenders. A quick simmer on the stovetop deepens the color to a gorgeous, glossy red, and a chill in the fridge firms everything up into a texture that rivals anything from a squeeze bottle. It's the kind of condiment that makes you wonder why you ever bought the bottled stuff in the first place — endlessly useful on burgers, fries, meatloaf, or anything else that calls for a little saucy kick.
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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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