Adapted from Joy the Baker
INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 heaping tablespoon tomato paste
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon smoked paprika
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 to 1 teaspoon crushed red pepper flakes, depending on how hot you want it
1 28-ounce can crushed tomatoes with juice
1/2 cup brown sugar
1/4 cup apple cider vinegar
DIRECTIONS
Heat oil in a medium saucepan over medium heat. Add onions and sautee until transparent and tender, about 6 to 8 minutes. Add the garlic and cook for about 1 minute more. Add the tomato paste, salt, and all of the spices, stirring until the tomato paste is evenly distributed, and the spices are fragrant, about 1 minute. Add brown sugar, vinegar, and crushed tomatoes. Stir to combine.
Heat oil in a medium saucepan over medium heat. Add onions and sautee until transparent and tender, about 6 to 8 minutes. Add the garlic and cook for about 1 minute more. Add the tomato paste, salt, and all of the spices, stirring until the tomato paste is evenly distributed, and the spices are fragrant, about 1 minute. Add brown sugar, vinegar, and crushed tomatoes. Stir to combine.
Let mixture simmer over low heat for about 45 minutes until thickened to a ketchup consistency, stirring occasionally.
Remove pan from heat. Using an immersion blender (or regular blender if that's what you have), blend until smooth. Strain ketchup through a fine mesh strainer into a clean bowl to remove any seeds.
Taste and adjust seasoning as necessary. Store ketchup in glass jars in the fridge, where it should last for up to 1 month.
