Ketchup

makes about two pints

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 28-oz can organic tomato purée

1/2 cup raw (unbleached and unrefined) sugar

1 tablespoon organic blackstrap molasses

1/4 cup raw 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 the olive oil in a medium stock pot over medium heat.

2. Add the chopped onions and saute until soft and lightly golden brown, about five minutes. Stir in the minced garlic and saute until fragrant -- around 30 seconds.

3. Stir in the rest of the ingredients.

4. Reduce the heat to low and simmer until thickened, about 45-60 minutes.

5. Use a hand blender to puree the ketchup until smooth. (Alternately, blend in small batches in a blender.)

6. Pour the ketchup into two quart jars and seal. Store in the fridge; ketchup should last 3-5 weeks.