Xanthan Gum Free Paleo Ketchup
Most store-bought ketchup is loaded with additives and thickeners you'd rather not think about, but this homemade version keeps things refreshingly clean. It starts with a base of tomato paste and apple cider vinegar, then gets depth from a warming blend of cinnamon, allspice, ground mustard, and garlic — the kind of layered flavor that makes you wonder why you ever settled for the bottle. Maple syrup brings just enough sweetness to balance the tang without tipping into candy territory. Everything comes together in a single saucepan with a quick whisk and about ten minutes over low heat, so the effort is minimal but the payoff is real. The trick is patience at the end — chilling the ketchup before serving lets the flavors meld and the texture firm up into something that actually clings to your fries. No gums, no stabilizers, no mystery ingredients — just a rich, glossy condiment you made yourself.
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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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