Homemade Ketchup


1 28-32 oz can of whole tomatoes
1 onion, chopped
4 garlic cloves, chopped
2 tbsp vegetable oil
1 tsp chili powder
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp ground allspice
1 tbsp tomato paste
1/2 cup light brown sugar
1/2 cup apple cider vinegar


Puree tomatoes in a blender until smooth.

Cook the onion and garlic with the vegetable oil and a pinch of salt in a medium sized pot on medium heat, stirring to prevent burning, until golden color. Add the spices and cook for 1 additional minute. Add the tomato puree, paste, brown sugar, and vinegar. Simmer while uncovered and stirring occasionally until very thick, about 45-60 minutes. Stir more towards the end to prevent burning.

Puree the mixture in a blender until smooth and chill for at least 2 hours.

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