May, 2017
Sorry, but this will likely ruin everyday ketchup for you—forever. Also, you’re welcome.
2 tbsp olive oil
2 shallots, chopped
2 cloves garlic, minced
2 tbsp molasses
3 tbsp brown sugar
1/2 cup balsamic vinegar
1 tbsp tomato paste
1 tbsp yellow mustard
3 cups crushed tomatoes (from a can)
1/2 cup water
1 tsp salt
1/2 tsp freshly cracked black pepper
1/8 tsp ground allspice
1/8 tsp ground cloves
Heat the olive oil in a medium-sized pot, and sautée the shallots and garlic until soft but not brown. Add the remaining ingredients, and bring the mixture to a boil. Reduce the heat to low, and let simmer for 45 minutes, stirring now and again. Taste, and adjust the salt and pepper to your liking
Pulse the mixture in a blender until smooth, pour into a Mason jar, secure the lid and store in the fridge for up to 3 weeks.