• 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 clove garlic chopped
  • 1 28-ounce can tomato purée
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 2 teaspoons red pepper flakes
  • 1/2 teaspoon cayenne pepper


  1. Heat the oil in a pot over medium heat and sauté the onion for 5 to 8 minutes or until translucent. Add in the garlic and stir together. Add in the tomato purée, brown sugar, tomato paste, salt, mustard, cloves, allspice, red pepper flakes and cayenne pepper and stir to combine. Increase the heat and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 45 to 60 minutes until the mixture is thick.
  2. Using the immersion blender, purée the mixture until smooth. Taste the ketchup and adjust the seasonings if needed. Allow to cool and put into a container and seal. The ketchup will be good for up to 1 month if kept refrigerated.