RAW KETCHUP
1 C fresh ripe tomatoes, chopped
1 8-oz. jar sun-dried tomatoes in olive oil
1 sm. clove garlic,finely minced
1/4 C raw honey
1 T Bragg’s Liquid Aminos, nama shoyu, or soy sauce
1 T apple cider vinegar
• In a blender, puree all ingredients (including all of the oil in the jar of sundried tomatoes)
KETCHUP
1/2 C dried tomatoes, soaked 2 hours
1/4 C apple cider vinegar
1/4 C raisins
1/4 C onion powder
1 T salt
Puree all ingredients in the blender.
KETCHUP
adapted from recipe at livingmom.com
1 C sun-dried tomatoes
1 C tomatoes
1 T garlic, minced
1/4 C onion, chopped
10 basil leaves
2 T apple cider vinegar
6 dates
1/4 C olive oil
2 T agave syrup, or to taste
sea salt to taste
In a blender, puree all ingredients to a ketchup consistency.
REAL RAW TOMATO KETCHUP
1 C dried tomato halves, soaked, then diced
1 T natural tamarind paste, or lemon juice
2 tomatoes, chopped
1 T lemon juice
1 date
1 C dried tomato halves
3/4 teaspoon Celtic salt
dash pepper
• In a blender or food processor, puree all ingredients
Can be stored in the refrigerator for up to 1 week.
PRETTY SMART RAW FOOD IDEAS 
Which of these raw ketchup recipes tastes most like the Heinz and Delmonte brand cooked stuff we used to eat as kids?
Actually, I have never thought about that. I do know that I don’t like Heinz — is that because I don’t like Kerry’s wife, or because it is too sweet (I cannot decide). I have long preferred food that is less sweet than what most people seem to find delicious. I tend to delete any sweetener in a recipe… I like the first recipe — the one with the apple cider vinegar — but, those who do not approve of vinegar might prefer the second recipe, and would probably want to either use the tamarind or else add sweetener to get the ketchup taste.
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I only like DelMonte. These recipes work for me.
brilliant!
check out my ketchup blog
http://theketchupchronicles.wordpress.com