Homemade ketchup (with dates)

Easy Homemade Ketchup With Dates

This date sweetened homemade ketchup is made in just 5 minutes and is made without refined sweetened.

This homemade ketchup has been a staple in our home for several years now. We stopped buying all ketchup from the store and make this at home for a fraction of the price. The quality is similar to Good Food For Good’s date sweetened ketchup but even better and the cost is so much less.

How to make this quick homemade ketchup

This ketchup is quick and easy and is simmered for just 5 minutes on the stove - or skip the stove altogether and blend everything up in the blender.

I used dates to sweeten this ketchup. dates are a natural sweetener that will thicken the ketchup without any additives and give the ketchup a little boost of fibre. They break down quickly in a blender, especially when softened either in warm water or on the stove in the other ingredients.

Ingredients

• Tomato sauce (passata) or tomato paste

• Dates

• Onion powder

• Garlic powder

• Sea salt

• Pinch nutmeg (optional)

• Apple cider vinegar

Tools

• High speed blender or food processor

The steps

The homemade ketchup made with dates is super easy. You’ll have no desire to buy store bought ketchup with terrible ingredients (like high fructose corn syrup) again! First, you put all ingredients accept the apple cider vinegar in a small saucepan on the stove over medium heat. Once it starts to boil, put it down to low and simmer for a few minutes.

Remove from the heat and let cool slightly. Add all ingredients to a high speed blender or a food processor and blend well until all the ingredients are incorporated and no bits of dates remain. At this point, add the apple cider vinegar and adjust seasoning if you like - adding more salt if needed. Blend again for a minute or two and voila - all done.

You can store this in the fridge for up to 7 days (I’ve had it in the fridge for up to 14), or freeze part of the recipe in the freezer in a freezer safe container for later use. It thaws really well and the consistency stays the same.

Often, I’ll add a tablespoon or of the juice from a ferment that I have going (like the brine from naturally fermented carrots or sauerkraut). This gives it a probiotic kick and allows the homemade ketchup to keep a little longer in the fridge.

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Homemade ketchup (with dates!)

Makes about 4 cups / Takes 5-10 minutes to make

Ingredients

• 1 Jar passata (680 ml)

• 1 Cup dates (delget noor or medjool), pitted

• 1 tsp onion powder

• 1 tsp. garlic powder

• 2 tsp. Sea salt

• Pinch of nutmeg

• 5 Tbsp. apple cider vinegar

Directions

1. First add passata, dates, onion powder, garlic powder, sea salt, and nutmeg to a saucepan and bring to medium heat. Lower heat and simmer for 3-4 minutes before removing from the heat.

2. Add saucepan ingredients to a blender and blend on high speed until smooth.

3. Now add apple cider vinegar and blend for 30 more seconds. Taste and adjust seasoning if desired.

Notes

You can easily half this recipe if you wouldn’t like to freeze any or don’t think you’ll use it up in time before going bad. If you don’t have passata, you can substitute with tomato paste by using 2 cans of tomato paste and about 1.5-2 cups of water (1 can and 1 cup of water when halving the recipe). Start with the smaller amount of water and add more water to the blender if the homemade ketchup is too thick.