Spicy Ketchup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 pounds tomatoes (about 11 medium), coarsely chopped
• 1 cinnamon stick (3 inches)
• 3/4 teaspoon celery seed
• 1/2 teaspoon mustard seed
• 1/4 teaspoon whole allspice
• 1/3 cup sugar
• 1 teaspoon salt
• 3/4 cup red wine vinegar
• 1-1/2 teaspoons smoked paprika
• 1-1/2 teaspoons Sriracha chili sauce, optional

1. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened.
2. Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes.
3. Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened.
4. Stir in remaining ingredients; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency is reached, stirring occasionally. Discard spice bag.
5. Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week.

olive oil, onion, tomatoes, cinnamon, celery, whole allspice, sugar, salt, red wine vinegar, paprika, chili sauce

Taken from www.tasteofhome.com/recipes/spicy-ketchup/ (may not work)