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  • 2 teaspoons extra virgin olive oil
  • 1 pint cherry tomatoes
  • ½ cup chopped onion
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 1 tablespoon raw apple cider vinegar (such as Bragg’s)
  • ½ teaspoon Worcestershire sauce (such as Annie’s Organic Worcestershire) (look for gluten free option if following a GF diet)
  • ¼ teaspoon unrefined sea salt
  • 8 pitted dates


  1. Preheat oven to 400 degrees.
  2. Place the tomatoes on a parchment-lined baking sheet, drizzle with the oil and toss to coat; roast tomatoes for 40 minutes. Remove the baking sheet from the oven, add the chopped onions and roast the tomatoes with the onions for another 20 to 25 minutes, or until the tomatoes are very soft. Remove the tomatoes from the oven and set aside to cool.
  3. Add the cooled tomatoes and onions to a high speed blender (my favorite is the Vitamix) along with the garlic, tomato paste, apple cider vinegar, Worcestershire sauce, salt and dates.

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