Get ready for the best ketchup recipe ever. Seriously, this stuff is delicious and people are so impressed with homemade ketchup. Because it’s the bomb. But also because condiment making puts you in the category of super elite home cooks. So whip up a double batch of this, freeze half, and you’ll be ready to top your burgers or make a killer meatloaf.
- 6 oz tomato paste (1 small can)
- 2 tbs apple cider vinegar (or lemon juice, but I almost always use ACV)
- ¼ tsp mustard powder
- ⅓ cup water
- ¼ tsp cinnamon
- ¼ tsp salt
- pinch cloves
- pinch allspice
- ⅛ tsp cayenne pepper (optional)
- Pitted dates (6-8, depending on size and desired sweetness), soaked in warm water for 5-10 minutes then drained or date syrup (you could also use honey, coconut palm sugar, maple sugar, or maple syrup if you’re not on a Whole 30).
Combine all ingredients except dates in a medium sauce pan and heat on a low simmer to blend the flavors, at least 15 minutes but longer is better. If you like a sweet ketchup, you can transfer to a blender and add dates until you get the desired sweetness. It’s even better the next day and keeps for about a week or two in the fridge. I like to split mine into small containers and freeze them, taking one out at a time to use. You can also use it straight from the freezer, just zap it in the microwave for a bit! Heinz ain’t got nothin’ on you.
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