Vegetarian Paleo Ketchup
Homemade ketchup is one of those condiments that sounds fussy until you actually make it and realize it comes together in under 15 minutes with a single saucepan. This version uses tomato paste as its base, balanced with apple cider vinegar for tang, maple syrup for a gentle sweetness, and a warm spice blend of cinnamon, allspice, and mustard that gives it real depth. The result is a rich, glossy sauce that puts the squeeze-bottle stuff to shame. Store-bought ketchup often sneaks in high-fructose corn syrup, artificial flavors, or preservatives you'd rather skip — making your own means you know exactly what's going in. The low-and-slow simmer is key: it deepens the color and melds the spices into something that tastes like it's been simmering all day. A short chill in the fridge before serving lets the flavors sharpen and the texture firm up perfectly. Slather it on burgers, dip your fries, or use it as a base for sauces — this one earns a permanent spot in your refrigerator 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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