I always thought that making ketchup would require hours of cooking and stirring tomatoes to make a thick paste that knew it would take less than 25 minutes! I was shocked to see how quickly you can make deliciously smooth and thick homemade ketchup with a can of tomatoes and a handful of other ingredients.
Instead of using honey in this recipe, I decided to make this ketchup both vegan and Whole30 by naturally sweetening it. The dates also help to thicken the ketchup when everything is cleaned in the blender.
I’m very scared to keep things, so I still have to try this recipe, but if you’re braver, I can say that this ketchup could be stuffed into sterilized jars and kept in a dark place for up to 6 months.
Are you looking for things to do with this ketchup? It’s delicious with butternut squash tots, crispy carrot chips or a chicken burger.
Simple tomato ketchup
Diet: Dairy Free, Grain / Gluten Free, Nut Free, Paleo, Sugar Free, SCD Legal, Vegan, Whole30
Servings: 2 cups
1 14 oz can be chopped tomatoes
1/3 cup chopped dates
2 tablespoons apple cider vinegar
1/4 teaspoon smoked paprika
1/2 t of caraway
1/2 tsp water
1/4 tsp salt
Mix all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 25 minutes.
Remove from heat and let cool slightly before putting everything in a blender and stirring everything.
The ketchup stays in the fridge for about a week. Alternatively, you can store it in sterilized glasses in a dark place for up to 6 months.