Ingredients
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1 tablespoon extra-virgin olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1/4 cup light brown sugar
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1/2 teaspoon smoked paprika or pimentón de la Vera
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1/4 teaspoon ground allspice
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1/4 teaspoon ground cloves
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1/3 cup distilled white vinegar
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1 tablespoon tomato paste
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Two 8-ounce cans tomato sauce
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Salt and freshly ground black pepper
Directions
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In a saucepan, heat the oil. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the brown sugar, paprika, allspice and cloves and cook, stirring occasionally, until the sugar melts. Add the vinegar and tomato paste and cook over moderate heat until thick, about 3 minutes. Stir in the tomato sauce and simmer over moderate heat, stirring occasionally, until very thick, 15 to 20 minutes.
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Transfer the ketchup to a blender or food processor and puree until smooth. Season with salt and pepper.
Make Ahead
The ketchup can be refrigerated for up to 2 weeks.