INGREDIENTS

• 6 ounces pitted Medjool dates
• 1 cup boiling water
• 1 (6 ounces) can tomato paste
• 5 tablespoons white vinegar
• 1 teaspoon sea salt
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• ½ teaspoon dry mustard
• 1/8 teaspoon ground allspice
• 1 pinch ground cloves

INSTRUCTIONS

1. Place the dates in a heat-proof bowl and pour boiling water over. Let the dates soak for a few minutes.
2. Add tomato paste, vinegar, salt, onion powder, garlic powder, mustard, allspice, cloves, and the soaked dates and the soaking liquid into your blender.
3. Blend until smooth, scraping down the sides periodically.
4. Add up to ¼ cup additional water if needed to reach your desired consistency.
5. Transfer to a glass storage container and allow to chill in the fridge for at least 30 minutes before serving.

Yields: Approximately 2 ¼ cups

TIPS:  Ketchup will keep for at least 2 weeks in the fridge and can be frozen for up to 6 months.