Ingredients

• 2 tablespoons olive or vegetable oil
• 1 large onion, any variety, diced
• 4 cloves garlic
• 2 – 14.5 oz cans of fire-roasted tomatoes, pureed
• ½ cup brown sugar
• 1 tablespoon ground Berbere
• 2 teaspoons Hawaiian sea salt
• 3 Turkish bay leaves
• 1 teaspoon Tellicherry black pepper, ground
• ½ teaspoon ground allspice
• ½ cup red wine vinegar
• 2 tablespoons tomato paste
• 1 teaspoon lemon crystal

Instructions

1. Pulse garlic and onion in a food processor until finely chopped.
2. Heat oil in a deep saucepan over medium heat. Add onion and garlic, and sauté until lightly browned. Add the remaining of the ingredients and cook until ketchup is thickened, stirring occasionally. Taste for seasoning and remove from heat.
3. **Decision time.** You can leave the texture “rustic” or you can puree it smoother in a blender.
4. Allow to cool, and transfer to a container for storage.

Notes