Condiments can make or break a blah meal – ketchup is the one we seem to need to keep on hand. Aside from using it on its own, it makes a great base for barbecue sauce and other dipping sauces. And, good news, everyone, this one is simple to make and people pleaser! It will keep for several weeks – if it lasts that long…
Yield: 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 8 chopped dates
- 2 – 6 oz. cans tomato paste
- 1 – 14 oz. can fire roasted chopped tomatoes
- 2 Tbsp. distilled white vinegar
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. dry mustard powder
- 1 tsp. salt
- 1 cup water
Add all the ingredients to a small pan and cook over medium-low heat for 15-20 min. Add the mixture to a blender or food processor. Purée until smooth, scraping down the sides as needed.
Return to the pan and add remaining water, stirring to combine. Bring to a boil, then reduce heat to low and simmer gently, uncovered, for 5-10 minutes. The mixture will thicken as it cools.
Cool the ketchup to room temperature and transfer to a container with a lid. Sore in the refrigerator for 2 to 3 weeks.