Ketchup (Whole 30)

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.

 

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