Homemade Ketchup (5-minute recipe!)
User Reviews
5
Homemade Ketchup (5-minute recipe!)
Description
The Homemade Ketchup blends pitted Medjool dates soaked in boiling water along with tomato paste, white vinegar, fine sea salt, and spices including onion powder, garlic powder, mustard, allspice, and a pinch of ground cloves. The soaking softens the dates for blending and adds a natural sweetness, replacing processed sugars. After blending until smooth, the ketchup's flavor is adjusted slightly stronger than desired because chilling mellows the pungency of spices like cloves and the tartness of the vinegar. The result is a thick, richly flavored ketchup with a balance of sweet, sour, and warm spice notes.
It can be stored in the fridge for at least two weeks, or frozen for up to six months to prolong shelf life. The recipe emphasizes using BPA-free-lined tomato paste and organic ingredients when possible for purity. This ketchup can serve as a replacement for store-bought ketchup in sandwiches, fries, and other classic uses.
Ingredients
- 6 ounces Medjool dates , pitted (3/4 cup tightly packed)
- 1 cup water boiling
- 1 (6 ounce) can tomato paste (I use organic with BPA-free lining)
- 5 tablespoons white vinegar
- 1 teaspoon salt fine sea salt
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon yellow mustard (or 1/2 teaspoon ground mustard)
- 1/8 teaspoon allspice
- pinch cloves ground
Instructions
- Place the pitted dates in a bowl and pour the boiling water over them. Let the dates soak in the water as you add the other ingredients to the blender.
- In your blender add the tomato paste, vinegar, salt, onion powder, garlic powder, mustard, allspice, cloves, and 1/4 cup of water. Pour the dates and their soaking water in last, then blend until smooth. Stop and scrape down the blender, as needed to make sure everything is blended in.
- Taste the mixture and adjust any seasonings as needed. Keep in mind that the flavor will mellow when it chills in the fridge, so I recommend erring on the side of over-seasoning the homemade ketchup. (I think the cloves mellow, as does the acidity of the vinegar.)
- Pour the ketchup into an airtight container and store it in the fridge until ready to use. This should last at least 2 weeks in the fridge, if not longer, but I like to freeze at least half of it in a glass mason jar so that I can keep the rest frozen for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20ounces
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Calories | 25kcal | 1% |
| Carbohydrates | 6g | 2% |
| Sodium | 119mg | 5% |
| Potassium | 62mg | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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