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STOVETOP KETCHUP

The Complete Vegan Kitchen
A distinctly American condiment, ketchup doesn't have to come from the grocery store. Stovetop ketchup requires refrigeration and is best used within a week or two.  This recipe specifies canned tomatoes because they are already skinned and seeded.
Makes 3 cups.

Ingredients

• 1 teaspoon oil
• 1 medium onion, diced
• 1 teaspoon minced garlic
• 2 teaspoons salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• Pinch cloves
• 1 28-ounce can diced tomatoes
• 1/2 cup apple cider vinegar
• 1/2 cup sugar

Directions

Heat the oil in a small saucepan over medium heat. Saute the onion, garlic, salt, and spices for 8 minutes or until the onion is very soft. Add the remaining ingredients. Turn the heat to medium-high and bring the mixture to a boil. Lower the heat to medium-low and simmer for 15 minutes. Let the mixture cool, and then puree it.

Adjust the seasoning with salt, sugar, or vinegar and the consistency with water.

CHIPOTLE KETCHUP:
Add one-quarter to one-half of a single canned chipotle chili just before pureeing.

CURRY KETCHUP:
Add 2 teaspoons of curry powder to the spice mixture. Mango Ketchup: Replace all or some of the tomatoes with fresh mangoes or mango puree.