HOMEMADE TOMATO KETCHUP

• 4 tomatoes, roughly chopped
• 2 medjool dates, roughly chopped 
• 2 tbsp water
• 1 tbsp apple cider vinegar 
• Salt and pepper

1. Add tomatoes and dates to a saucepan with the water and simmer over a low heat with the lid on until soft and the tomatoes are pale in colour. Season with salt and pepper.
2. Remove from the heat and allow to cool. 
3. Once cooled, blend the tomato mixture with a stick blender or in a blender and slowly add apple cider vinegar to taste – you may need a little more or a little less depending on how ripe your tomatoes were.

Enjoy as a dipping sauce or on a delicious Plant-Based Protein Burger. 

Store in a glass jar in the fridge for up to 3 weeks.