Ingredients:
3/4 cups balsamic vinegar
1/2 cup water
6 oz tomato paste
8 pitted dates
2 Tbs Dijon mustard
2 Tbs coconut aminos
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp sea salt
1/2 tsp black pepper
water (optional)
1. Add all ingredients to a saucepan over low to medium heat and stir well
Directions:
2. Adjust heat to a simmer and heat for about 5 minutes, stirring occasionally
3. Transfer sauce to a a blender and blend on high for about 2 minutes
4. Test the thickness of your sauce and add water if necessary, 1 Tbs at a time until the desired thickness is achieved
5. Sauce will stay in the refrigerator in an air tight container for about one month or freeze up to one year!