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!

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7 comments

  1. 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.

    1. 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!

    1. 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!

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