This ketchup is sweetened entirely by nature. Medjool dates bring a rich, caramel-like depth that refined sugar simply cannot replicate, while slow-cooked tomatoes and apple cider vinegar create that perfect tangy balance. The dates also add body, giving this ketchup a luscious, thick texture that clings beautifully to everything it touches. Warm spices like allspice and clove round out the flavor into something deeply satisfying and complex. Use it on grass-fed burgers, roasted vegetables, baked sweet potato fries, or as a bold base for homemade barbecue sauce. This is whole-food eating at its most delicious.

Ingredients

Yield: approximately 2 cups

Tomatoes and base

• 3 lbs ripe Roma or plum tomatoes, roughly chopped (or one 28 oz can whole peeled tomatoes, no additives)
• 1 medium yellow onion, roughly chopped
• 3 cloves garlic, smashed
• 2 tablespoons olive oil or avocado oil

Sweetener and acid

• 4 to 5 Medjool dates, pitted, soaked in hot water with 1 cup of soaking water
• 3 tablespoons apple cider vinegar, raw unfiltered

Spices

• 1 teaspoon fine sea salt
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 teaspoon smoked paprika

Directions

1. Boil water for soaking dates in, get it to boiling, turn off the heat and let dates soak for 15 minutes in the hot water, then drain out all but 1 cup of the water. Soaked and softened dates plus one cup of the water is what is needed for the recipe, discard any extra water boiled.
2. Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook, stirring occasionally, for 8 to 10 minutes until softened and lightly golden.
3. Add garlic and cook for 1 minute until fragrant.
4. Add the tomatoes and stir to combine. Bring to a gentle boil, then reduce heat to medium-low.
5. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until tomatoes have fully broken down and the mixture has reduced by about one-third.
6. Remove from heat and let cool slightly. Add the soaked, drained dates directly to the tomato mixture.
7. Transfer everything to a blender and blend until completely smooth and creamy. The dates will incorporate fully into the puree.
8. Pour the blended mixture through a fine-mesh strainer back into the saucepan, pressing with a spatula to extract all the liquid. Discard the solids.
9. Return the strained puree to medium-low heat. Stir in apple cider vinegar, salt, mustard powder, allspice, cloves, cayenne, and smoked paprika.
10. Simmer uncovered for 20 to 30 minutes, stirring frequently, until the ketchup thickens to your desired consistency. It will thicken further as it cools.
11. Taste and adjust salt, vinegar, or date sweetness as needed. If you want it sweeter, blend in one additional soaked date.
12. Let cool completely before transferring to a glass jar(s).

Storage

• Refrigerator: keeps well in a sealed glass jar for up to 3 weeks
• Freezer: freeze in small portions for up to 4 months; an ice cube tray works perfectly for single-serving portions

Tips and variations

• Soaking the dates is important as it softens them fully so they blend into a completely smooth puree with no lumps
• For a deeper, smokier version, roast the tomatoes, onion, and garlic at 400F for 30 minutes before simmering
• Add a small cinnamon stick during the simmer for extra warmth, removing it before blending
• For a spicy version, add 1 to 2 fresh red chili peppers with the tomatoes during the simmer
• If using canned tomatoes, choose a brand with tomatoes and salt only
• Medjool dates vary in sweetness, so start with 4 and taste before adding a fifth
• The date fiber adds natural body, so this version tends to be slightly thicker than a sugar-sweetened ketchup

©2026 Suzy Mottet bloomhearty.com writing, creation, and design