Ketchup

Ingredients

• 10 plum tomatoes, diced
• 2 small apples, diced
• 10 dates
• 150ml (5.3 fl oz) white vinegar
• 100g (3.5 oz) honey
• 200ml (6.8 fl oz) water
• salt to taste
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp celery salt
• 1.5 tsp mustard powder
• ½ tsp allspice
• ½ tsp ground white pepper

Directions

1. Add the diced tomatoes, diced apples, dates, white vinegar, honey, and water to a pressure cooker. Set the pressure to medium, and once it starts whistling, cook for 10 minutes. If you don’t have a pressure cooker, you can cook this in a pot over medium heat, which will take about 45-50 minutes. Stir every 5-10 minutes.
2. Once cooked, season the base of the tomato sauce with a pinch of salt, onion powder, garlic powder, celery salt, mustard powder, allspice, and ground white pepper. Mix well, then place everything in a blender and blend until smooth. Once blended, return the mixture to a clean pot.
3. Slowly reduce the sauce on medium-low heat for 1.5-2 hours until it reaches your desired thickness. The sauce should be thick enough to coat the back of a spoon, and when you run your finger through it, the sauce should not flow back together.
4. This is your last chance to adjust the seasoning, so ensure it has enough salt. Pour the sauce into clean bottles, and once cooled, store them in the fridge for up to a month.