Homemade Ketchup Recipe

• 2 tablespoons olive oil
• 1 medium onion, chopped medium
• 1 clove garlic, minced
• 1 28-oz can tomato puree
• 1/2 cup packed dark brown sugar
• 1/4 cup cider vinegar
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground mustard
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper

1. Heat oil in a medium saucepan over medium heat until shimmering. Add in the onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Add in the garlic and stir until fragrant, about 30 seconds. Add the tomato puree, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes.
2. Place ketchup in the jar of a blender and puree until completely smooth.
3. Wash and dry saucepan, then place a fine mesh strainer over top. Pour ketchup in the strainer and, using a spatula, force through all of the ketchup.
4. Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in the refrigerator for 3 weeks up to a month.

olive oil, onion, clove garlic, tomato puruee, brown sugar, cider vinegar, tomato paste, kosher salt, ground mustard, ground cloves, allspice, cayenne pepper

Taken from www.seriouseats.com/recipes/2011/02/homemade-ketchup-from-scratch-recipe.html (may not work)