8 oz. can tomato sauce
6 oz. can tomato paste
1/4 cup water
2-4 dates*
2 TB apple cider vinegar
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp mustard powder
1 clove
pinch of allspice (optional)

*2 large or 4 small. Also add more depending on desired sweetness.


1. Add all ingredients to blender jar. If using VITAMIX, use plunger to keep ketchup moving towards blade. Blend for 5-7 minutes to “cook” sauce.
2. Enjoy warm or refrigerate to chill. Store in fridge or freezer.

If not using a Vitamix, stop blender occasionally to scrape ketchup down towards blade. You may have to add more water if mixture is too thick for your blender. Once blended, transfer to small saucepan, cook on low heat until heated through and reduced down to desired thickness.

Instant Pot directions: transfer blended ketchup to a small oven safe bowl. Add 1 cup water to Instant Pot Inner Pot, add trivet, place bowl of ketchup on trivet. Secure lid in place > Turn valve to SEALING > Select MANUAL or PRESSURE COOK > Adjust time to 15 minutes. When time has lapsed > Allow for NATURAL PRESSURE RELEASE for 10 minutes > QUICK  RELEASE remaining pressure by turning valve to VENTING > Remove lid away from you.