Homemade Ketchup

Homemade Ketchup

Homemade Ketchup

I will be the first to admit that NOTHING will ever compare to Heinz ketchup. It’s flavour and texture so ingrained in my mind that other brands pale in comparison. But alas, I wanted to see what I could whip up, and the results were not half bad. This is a good, high fiber, semi-healthy alternative that works well in a homemade barbecue sauce.

1 tablespoon of olive oil
6 Medjool dates, pitted and roughly chopped
1 large onion, chopped
2 celery ribs, chopped
1 red pepper, chopped
3 cloves of garlic, peeled and chopped
1 28-ounce can of whole tomatoes
3 tablespoons of tomato paste
½ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of paprika
½ teaspoon of mustard powder
½ teaspoon of celery salt
¼ teaspoon of ground nutmeg
¼ teaspoon of ground cloves
¼ teaspoon of allspice
¼ teaspoon of ground cinnamon
¼ cup packed brown sugar
¼ cup apple cider vinegar

Set a large stockpot over medium-high heat

Add into the pot the oil, dates, onion and pepper and let soften, stirring occasionally for about 5 minutes.

Add in all of the spices and stir, letting cook for another 2 minutes

Add the tomatoes and tomato paste and stir well

Lower the heat to medium-low and let simmer for 40 minutes, stirring often

Remove from heat and blend with an emersion blender, or let cool and blend in a food processor until smooth

Pass the blended mixture through a fine-mesh sieve, tossing the pulp and reserving the sauce

Set a clean stockpot over medium heat and add the strained tomato liquid

Once the liquid reaches a low simmer add the brown sugar and apple cider vinegar and stir

Let simmer for another 30 minutes, stirring often

Remove from heat and let cool completely

Can be stored in the refrigerator for 1-2 weeks or frozen for 1-2 months