Walnut Free Paleo Ketchup
Homemade ketchup sounds like a project, but this version comes together in a single saucepan with pantry staples and almost no effort. 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. A blend of warm spices — cinnamon, allspice, mustard, and a whisper of cayenne — gives it a depth that the squeeze-bottle stuff simply can't match. Store-bought condiments can be a minefield when you're avoiding certain ingredients, but every single thing in this recipe is straightforward and easy to verify. The short simmer deepens the color and melds the flavors beautifully, and a quick chill in the fridge firms up the texture into something that looks and behaves exactly like the real deal. Slather it on burgers, dip your sweet potato fries, or use it as a base for sauces — once you've made a batch, 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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