Homemade Heirloom Tomato & Herb Ketchup
Ingredients:
2 Tablespoons Olive Oil
1 Medium Onion, Diced (You can use yellow or red!)
1 Garlic Clove, Minced
1 Teaspoon Salt
1 Teaspoon Ground Mustard
½ Teaspoon Smoked Paprika
Pinch of Allspice
1 Tablespoon Tomato Paste
¼ Cup Apple Cider Vinegar
1 14.5-Ounce Can Diced Tomatoes with Liquid (Look for a brand that is BPA-free!)
3 Large Heirloom Tomatoes, Chopped (You want the equivalent of approximately 2 cups of chopped tomatoes.)
¼ Cup Honey
4 Medjool Dates, Chopped
(Optional) 2-3 Sprigs Fresh Thyme (I used Lemon Thyme), 4-6 Fresh Basil Leaves
Directions:
1. Place the oil in a large saucepan, over medium heat.
2. Add the onions to the pan and cook until translucent, approximately 8-10 minutes.
3. Add the garlic, salt, spices, and tomato paste to the pan, and cook, stirring, for an additional minute so that the spices become fragrant.
4. Pour in the vinegar. Add the tomatoes, honey, and dates to the mixture, stirring to ensure that everything is combined.
5. Lower the heat to medium-low, and allow the mixture to cook for approximately 45 minutes, stirring occasionally. After 45 minutes, it should thickened and taken on a ketchup-like consistency.
6. Remove the pan from the heat and stir in the fresh herbs, if desired. Using an immersion blender, puree the ketchup until smooth (You can also use a standing blender, but be careful when pulsing, as the hot liquid will expand, and you do not want it to explode all over you!).
7. (Optional) Pass the blended mixture through a mesh sieve to remove any seeds.
8. Store in clean jars, in the refrigerator for up to one month.