Here is a fabulous recipe that I use to top my bean burgers and use as a dip with my veggie fries…this ketchup is a health alternative to the store bought, processed ketchup brands that are full of sodium, additives and HFCS!
Ingredients
- 1 pint cherry tomatoes, halved
- 1 cup sun-dried tomatoes
- 1/2 small shallot
- 3 Tbsp. extra-virgin olive oil
- 4 Medjool dates, pitted and soaked in hot water for 15 minutes
- 2 Tbsp. honey
- 1 1/2 Tbsp. apple cider vinegar
- large pinch sea salt
Directions
- Combine all ingredients in a small food processor and puree until the mixture is smooth, yet still a bit chunky. Transfer to a serving bowl and serve with veggie fries or veggie burgers.
- Store any leftover ketchup in the fridge for up to 3 weeks.
- Enjoy!
The picture is too small to let me PIn. But I signed up!
Okay…does it really taste good? I’m a total Heinz ketchup girl, even though I know it’s not good for you….
Yes, I honestly love it…I know that Heinz is hard to beat, but give this lil recipe a whirl and let me know your thoughts….thanks for your comment, Ally and have a great night!
This sounds great. I love that it uses stevia for sweetening, and the flax seeds and nutritional yeast are such interesting add ins
Do you know the nutritional values by chance? Just curious how it stacked up. Although I have zero doubt that it’s healthier and tastier! What’s the diff in brown rice miso paste and white miso paste? I just figured out where to find the paste finally.
Heather,
I do not know the nutritional values…sorry but I hope you enjoy the homemade ketchup as it’s quite delish. Also, I love the brown rice miso in this recipe because the white is too sweet for this particular recipe. I love all miso pastes, there are so many to choose from and they’re all amazing; I’m sure you could use white miso in this recipe, however I opted for the brown to control the sweetness in this ketchup! Enjoy!