2 tb Water or vegetable stock
5 Cloves of garlic, minced
1/2 Red onion, minced
1/4 ts Dried oregano,
2 lb Fresh or canned tomatoes,
Peeled, seeded and chopped
2 tb (2-3 tb) balsamic vinegar
1/4 ts Cayenne pepper
1/4 ts Salt
Pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground allspice
In a large saucepan, put the water or stock, garlic,
onion, and oregano. Cook for 2-3 minutes. Be careful
not to burn the garlic. Add the remaining ingredients
and cook over medium-low heat for 20-30 minutes until
thickened. Place all ingredients in a food processor
and process until smooth. To thicken further, return
to a pot and cook over medium-low heat for 10 more
minutes, or until reduced to desired thickness. Take
care that the ketchup does not scorch on the bottom of
the pan. This will keep well for 2 weeks in the
refrigerator or longer frozen.
