Ingredients

The following ingredients have 3 Servings
  • 1 large 6oz can tomato paste
  • 1 small can (14oz crushed tomatoes)
  • 1/2 cup date paste
  • 1/2 cup unsweetened applesauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 3 tbsp Dijon mustard
  • 2 tbsp coconut aminos
  • 1 tsp fish sauce
  • 1/2 tsp Himalayan salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground Ceylon cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground clove
  • 1/8 tsp freshly grated nutmeg

Instruction

  • Add all the ingredients to your high speed blender and process until completely reduced to a fine, liquid puree.
  • Transfer that puree to a medium saucepan and bring to a boil. Lower the heat, cover partly and simmer for 25 to 30 minutes, stirring from time to time, until the sauce thickens and gets darker in color.
  • Kill the heat and let the tomato sauce come down to room temperature. Transfer to airtight glass (or other non-reactive) containers and refrigerate until completely chilled.
  • The ketchup gets even better after sitting in the fridge for a few days and it will keep for about 3 to 4 weeks in the refrigerator. It also freezes very well and will keep for several months in the freezer.