Homemade Ketchup

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 1 clove Garlic
• 28 ounces, weight Tomato Puree
• 1/2 cups Brown Sugar
• 1/4 cups Apple Cider Vinegar
• 1 Tablespoon Tomato Paste
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Mustard
• 1/8 teaspoons Ground Cloves
• 1/4 teaspoons Allspice
• 2 teaspoons Red Pepper Flakes
• 1/2 teaspoons Cayenne

1. Heat oil in a pot over medium heat. Saute the onion until for 5 to 8 minutes until translucent. Add in the garlic and stir together. Add the tomato puree, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, red pepper flakes and cayenne pepper and stir to combine. Increase heat to high and bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 45 to 60 minutes until it is thick like ketchup.
2. Using an immersion blender, food processor or blender, puree the mixture until smooth. Adjust seasonings if needed and pour ketchup into a container and seal. Can be refrigerated for up to 1 month.

olive oil, onion, clove garlic, brown sugar, ubc, tomato paste, kosher salt, ground mustard, ground cloves, ubc, red pepper, cayenne

Taken from tastykitchen.com/recipes/condiments/homemade-ketchup-2/ (may not work)