Vegan Paleo Ketchup
Most store-bought ketchup is technically plant-based, but the ingredient lists can still surprise you with hidden additives, natural flavors of unclear origin, or refined sugars processed through bone char. This homemade version sidesteps all of that with a short, clean lineup you can actually read. Tomato paste forms the rich, concentrated base, while apple cider vinegar brings the tang and maple syrup adds just enough sweetness to round everything out. Warm spices like cinnamon, allspice, and ground mustard give it a depth that makes the bottled stuff taste flat by comparison. The whole thing comes together in a single saucepan with about ten minutes of active cooking, and the flavor genuinely improves after a chill in the fridge. Slather it on burgers, dip your fries, or use it as a base for sauces — once you make it yourself, it's hard to go back.
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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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