Spicy Ketchup

1 tbsp olive oil or camelina oil
1 large red onion, diced
6 garlic cloves, minced
6 lbs tomatoes, chopped
1 tbsp Kosher salt
1 tsp sweet paprika
½ tsp nutmeg
¼ tsp cloves
½ tbsp celery seed
½ tsp coriander
¼ tsp cumin
¼ tsp mustard powder
¼ tsp turmeric
¼ tsp ground sumac (optional but delicious)
½ tsp black pepper
¼ cup apple cider vinegar
¼ cup white vinegar
1 tbsp brown sugar
2 tbsp honey (or agave nectar)

Heat the olive oil in a large pot and add the onion.
Cook 3-5 minutes, until soft and translucent.
Stir in the garlic and cook until fragrant.
Add the tomatoes, salt, paprika, nutmeg, cloves, celery seed, coriander, cumin, mustard powder, turmeric, sumac and pepper.
Cover and simmer, stirring occasionally, for 1 hour.
Pass through a fine food mill into a clean pot.
Stir in vinegars, brown sugar, and honey or agave.
Simmer, uncovered and stirring occasionally, until thick (about 1 hour). Taste and adjust seasoning to taste.
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Storage:
Can in a waterbath for 30 minutes.
Fridge in a covered container for 2 weeks.
Freezer in a freezer-safe container for 6 months (thaw in refrigerator and whisk to re-emulsify).

Serving Size: Makes 5 cups, 40 (2-tbsp) servings

Number of Servings: 40

Recipe submitted by SparkPeople user JO_JO_BA.