Vegan Ketchup

Makes: 1 cup (keeps about 1 week in the fridge)

Ingredients:

• 1 (15 oz.) BPA-free can of organic, fire-roasted, no salt added diced tomatoes OR go with jarred, (plain) diced tomatoes without added ingredients (Jovial, Eden Foods and Bionatureare all organic brands to try).  Or, you can use your own tomatoes and fire-roast in the oven before pureeing *The oven roasts adds the best flavor, though regular diced tomatoes will work*
• 1 tsp. raw apple cider vinegar (great ingredient for your health and kitchen!)
• 1/8 tsp. pink sea salt (raw, unprocessed, mineral-rich salt)
• Sweetening Option of Choice: 1 soaked dried date or dried fig OR 2-3 drops liquid plain stevia
• 1/8 tsp. paprika
• optional: dash of black pepper or even garlic powder if you’re brave

Directions:

1. First, drain your tomatoes. Since they are high in water, you don’t want soupy ketchup; draining will help keep your ketchup thick once it’s blended. (Don’t use tomato sauce since it will make your ketchup too thin.)
2. Add all the ingredients to a small food processor or a blender made for small jobs (like the Nutribullet or Magic Bullet), or add it to your high speed blender and blend until completely smooth.
3. Store in a glass mason jar for one week in the fridge. Try to choose a half pint size jar since the less empty space at the top of the jar, the longer it will keep. Please, do not use plastic containers since they’ll not just stain, but your kethcup can also soak up chemicals from the plastic during storage.