Using a small, sharp, pointed knife, cut out the tomato stalks and score an X on the tomato “bottoms” with the knife.

Blanch the tomatoes in a pot of boiling water and remove them when the skins begin to loosen (approx. 30-60 seconds).

Place the tomatoes in a sieve, rinse with cold water, peel and place the tomatoes in the blender jug while still hot.

Add the pitted dates to the blender jug.

Now peel the onion, cut it into small pieces, peel the garlic and cut it into small pieces.

Heat the oil in a pan, add the onion and garlic pieces and sauté over medium heat for 3-5 minutes until translucent.

In the last 30 seconds or so, add the spices (everything except the bay leaf, i.e., pepper, mustard seeds, coriander seeds, turmeric, cloves, cinnamon, and chili).

Now deglaze the onion, garlic, and spice mixture with vinegar and add to the mixing bowl, where the dates and tomatoes are already waiting. Blend until smooth.

Return the sauce to the saucepan, add salt and bay leaf, and simmer everything for about 1 hour and 15 minutes on the lowest heat (level 1). The ketchup will now thicken. Caution: The sauce will splatter. The pot should therefore be slightly larger. It is also advisable to place a lid loosely on top and to be especially careful when stirring.

If you think your ketchup is thick enough, then it almost certainly is, as it will thicken slightly more once it has cooled down.

Before bottling, remove the bay leaf and stir the ketchup well (as it is usually thinner at the top and slightly thicker at the bottom of the pot). While still hot, pour it into sterilized jars or bottles (rinsed with boiling water) using a preserving funnel and seal them (the lids must also be sterilized, of course).