Dates contain a healthy dose of vitamin, minerals, and fiber, and they are a completely natural sweetener. I don’t buy dates often but I usually have leftovers stored in my refrigerator after making a raw cheesecake. I’m not sure how long dates are supposed to last in the refrigerator but I keep them for a few months. They also freeze well since they are dried fruit and don’t have much moisture to them. You can freeze them whole or as a date paste.
By using dates in this recipe you end up with a cup of ketchup with a good serving of potassium, magnesium, B12, and other good stuff.
Ketchup with dates {quick & easy}
Yield 1 cup (8 ounces)
You can use Medjool dates or another date such as Deglet noor dates. If the dates are not pitted, take the pits out before making the ketchup.
You can use also this ketchup in other recipes such as barbecue sauce and cocktail sauces.
You can use a fairly thick tomato sauce instead of tomato paste.
Ingredients
- 4 ounces (100 g) dates (about 6 Medjool dates), soaked in hot water to soften for 10 minutes, pitted, and drained
- 6 ounces (3/4 cup) tomato paste (no additives or salt)
- 1/2 cup water
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Add all the ingredients to a food processor or high speed blender.
- Process or blend on high until all you have a relatively smooth consistency, or the consistency you want. Scrape the sides to make sure all the bits get in there. You can add more water if you want to thin it out a bit.
- Store in a sealed jar in the refrigerator 1 to 2 weeks, or freeze for a few months.
Looking for an easy way to make ketchup without buying the tomato paste (I want to make that from scratch too). Any tips?
Sincerely,
SCD newbie
Michelle, you can find recipes online to make homemade tomato paste using tomatoes, or you can use tomato sauce and simmer it to thicken to the consistency of tomato paste.