Most of my cooking is done to taste and generally just made up as I go along (I’m really terrible at following recipes), and as with many of my recipes this one again boils down to personal preference. Some of you may prefer a sweeter ketchup whilst others like it spicier, be adventurous and add some exciting flavours and spices, just own it because you really can’t mess it up!
Tomato sauce or Ketchup? It is entirely up to you, because once you have a jar of this in the fridge, you will find that there are so many different uses for it, anything from homemade pizzas, jazz up a stew or bolognese or just a good old tomato ketchup.
Ketchup is generally loaded with sugar, but in this recipe by adding just a few dates gives it all the necessary sweetness needed to offset the acidity from the tomatoes.
Start by soaking 3-4 dates in water for a couple of hours to soften.
In a medium sized pot, empty in a jar of organic passata
Add the remaining ingredients and softened dates (not the water)
Cover and leave to cook on a low heat for about an hour
Keep stirring occasionally, then after about 45min lift the lid off slightly and leave to cook like this for the remainder of the time. The sauce pops and splatters so the lid is to ensure that your kitchen is not dripping in tomato sauce by the end. Leave to cool then using as immersion blender, give it a really good final blend to ensure all the chucks are broken up and the sauce is really smooth.
- 1 large jar/ 500g organic tomato Passata
- 140g tomato puree/paste
- 3-4 pitted dates - soaked to soften
- 1 tsp salt
- 1 tsp Harissa spice or any other spice blend
- 1 Tbsp apple cider vinegar
- 1/2 - 1 crushed garlic clove
- Add all the ingredients into a pot on medium heat
- Once boiling starts, turn the heat down to low
- Simmer for 1 hour, stirring regularly.
- Once cooked, leave to cool until you are able to put your finger into the sauce.
- Blitz with an immersion hand blender.
- Bottle and store in the fridge