Roo's Yummo Paleo Ketchup

Organic Tomato Paste (6 oz can)
Fire Roasted Tomatoes - 1 can - 14.5 oz
Organic Apple Cider Vinegar, 3 Tbls
Coconut Aminos, 1 Tbls
Dried Fruit (4 fig or 4 dates or 1/4 c raisins)
Honey, 1 tbsp
Water, 1/4 to 1/2 cup
Sea Salt, Fine Salt, 1 tsp
Black Pepper (Ground), 0.25 tsp
Coconut Oil, 1 tsp
Dry mustard, .25 tsp
Cinnamon, ground, .25 tsp
Clove, ground .25 tsp
Allspice, ground, .25 tsp
Garlic powder, .25 tsp
Onion powder, .25 tsp

In Blender, put tomato paste, can tomatoes, vinegar, coconut aminos, dried fruit, honey, 1/4 cup water, salt and pepper. (I do this night before and place in fridge to give time for dried fruit to re-hydrate to make smoother puree--but you don't have to wait.) Puree until smooth. In saucepan over low heat, melt coconut oil, then add all spices. Heat up until you smell the aromatic fragrence of the spices. Pour in tomato puree, and cook over med - low heat, stirring frequently for about 10 minutes. At this time, if sauce is too thick, you may use rest of water to thin to desired consistency. If sauce is too thin, continue to cook until desired texture is obtained. Cool. If it is not fully smooth, blend again. This sauce can be frozen.

Serving Size: makes 24 - one ounce (2 Tbls) servings

Number of Servings: 24

Recipe submitted by SparkPeople user AUNTROO.