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.

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