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Ketchup
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| 3 Tablespoons (T) | Veg oil |
| 2 Cups | Finely Chopped onions |
| 1T | Chopped peeled ginger |
| 4 cloves | minced garlic |
| 2T | Mustard powder |
| 1/2 teaspoon (t) | ground all spice |
| 1/4t | cayenne pepper |
| 1/4 cup | tomato paste |
| 2 28oz whole canned tomatoes | |
| 2 | bay leaves |
| 2/3 cups | packed light brown sugar |
| 1/2 cup | apple cider vinegar |
| 1 T | molasses |
| Kosher salt | |
Heat Veg oil in large pot or dutch oven over med heat. Add onions and cook stirring occasionally until soft and translucent about 5 minutes.
Stir in Ginger, garlic, must powder, all spice, and cayenne and cook stirring 1 minute
Add tomato paste and cook stirring 1 minute ADD whole tomatoes. scrap any browned specs off bottom of pan remove from heat.
Puree the ketchup in batches in a blender until smooth, return to pot add bay leaves, brown sugar, Apple vin, molasses, 4T of salt bring to simmer over med-low heat cook stirring occasionally to avoid scorching until think about 1 hour 45 minutes. Store in air tight container and refrigerate for two weeks.
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