Ingredients
- ½ tbsp olive oil
- ¼ small onion, diced
- 1 garlic clove, minced
- 2 tbsp apple cider vinegar
- 2 tbsp red wine vinegar
- 2 tbsp of local raw honey or organic maple syrup
- ½ tsp salt
- 14 oz can tomato puree
- 6 oz of tomato paste
- ½ tsp chili powder
- ¼ tsp each: powdered ginger, allspice and cinnamon
Instructions
Using a medium saucepan over medium heat, saute onion in the oil for 4-5 minutes, until soft and translucent. Add the garlic and cook another 1-2 minutes. Pour in the vinegars, your choice of sweetener, and salt. Bring to a boil.
Add both the tomato puree and the paste and return to a boil. Stir in the spices. Turn down the heat slightly and cook until the sauce thickens and reduces, about 15 to 20 minutes. Taste and adjust the seasonings.
Let cool a bit, and if you have an immersion blender, blend the sauce until it’s smooth. Otherwise, put it in a blender and blend until it’s smooth.
Pour the ketchup into a mason jar or other airtight container and store in the refrigerator. This will keep for 2-3 weeks.