Yeast Free Paleo Ketchup
Most store-bought ketchup is quietly loaded with ingredients that don't work for a yeast-free lifestyle — think fermented additives, hidden sugars, and preservatives that can sneak past even a careful label reader. This homemade version sidesteps all of that with a short, clean ingredient list built around tomato paste, apple cider vinegar, and warm spices like cinnamon, allspice, and ground mustard. The result is a rich, tangy condiment that tastes more complex than anything squeezed from a plastic bottle. Maple syrup brings just enough sweetness to balance the acidity without tipping into cloying territory, and the optional cayenne gives it a gentle kick if you're into that. The whole thing comes together in a single saucepan with about ten minutes of active cooking — just whisk, simmer, and let it chill until the flavor sharpens and the texture firms up beautifully. Keep a jar in the fridge and you'll have a go-to condiment ready for burgers, fries, eggs, or anything else that calls for a little saucy depth.
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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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