Sweet, smoky, and deeply savory, this sauce builds its body from softened onion and garlic sautéed until fragrant, then deepened with tomato paste cooked down until it caramelizes slightly in the pan. Mashed medjool dates bring natural sweetness and a glossy, clingy texture, while apple cider vinegar and coconut aminos add tang and umami without any funky aftertaste. Smoked paprika, cumin, and a touch of cayenne round out the flavor with warmth and a little kick, and a low, slow simmer thickens everything into a spoon-coating, brushable consistency. Blended until silky smooth, it's the kind of sauce you'll want on ribs, roasted veggies, or straight off a spoon. This one's a genuinely solid pick for a gluten free pantry, since every ingredient here is naturally suited to that way of cooking. Make a batch and keep it on hand — it stores beautifully and tastes even better the next day.
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Combine the pitted dates and 2 tbsp warm water in a small bowl and let soak for 5 minutes, until the dates are soft enough to mash. Mash with a fork into a smooth paste and set aside.
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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