I am not a big fan of ketchup as a condiment. Instead, many of my favorite recipes use ketchup as an ingredient. This week I am going to feature s few of those recipes, starting with a whole 30 recipe for ketchup. It’s quick and relatively easy. If you don’t have a blender or immersion blender, just make sure to chop the dates very finely and occasionally mash the dates while cooking. It keeps about a month in the fridge.
Ketchup
adapted from Tastes Lovely
6 oz can tomato paste
10 medjool dates, chopped
3/4 cup water
1/2 cup apple cider vinegar
1 TBS lemon juice
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
Heat a sauce pan over medium low heat. Add all the ingredients and stir to combine. Bring to a low simmer. You don’t want it to boil, just get it warmed through, about 5 minutes. Let it cool to room temperature. Transfer the ketchup to a blender and blend on high for 2 minutes. If necessary, thin with a little water. Store in an airtight container for up to a month or in the freezer for up to a year.
A Cuppa And Conversation 