Making your own homemade ketchup lets you skip the refined sugar (or corn syrup!) of the storebought kind.
1/2 Cup dates, pitted and chopped
1 6oz can tomato paste
1 14oz can fire-roasted tomatoes
2 Tbsp Sherry Vinegar
1/2 Cup water
1 tsp Garlic, Powder
2 tsp Sea Salt, Fine
1/2 tsp Paprika, Smoked Hot
Combine all ingredients in a saucepan over medium heat. Heat to a simmer and cook for 20 minutes, stirring regularly.
Pour the still-warm mixture into a blender and pulse until smooth. (You could also use an immersion blender right in the sauce pan.)
Store up to two weeks in the fridge.