Homemade Ketchup

Ingredients:

3 pounds (1.3 kg) tomatoes, cored and quartered
2 Tablespoons (30 ml) olive oil
1 onion, peeled, diced
½ cup (110 g) dark brown sugar, packed
¼ cup (60 ml) apple cider vinegar
1 teaspoon (3 g) salt, optional
1 teaspoon dry mustard
½ teaspoon celery salt
½ teaspoon garlic powder
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Directions:

Place tomatoes into the blender container and secure the lid. Select high speed and secure the lid. Pulse 5 to 6 times, or until tomatoes are roughly chopped, using the tamper to press the tomatoes toward the blades.

In a large saucepan with a heavy bottom, add oil and heat over medium-low heat.

Add onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

Add chopped tomatoes, brown sugar, vinegar, salt, and all seasonings to the pan. Stir well and let simmer for about an hour.

Carefully transfer the mixture to the blender container and secure the lid.

Select low speed or the Puree program.
Start the machine, slowly increase to its highest speed, and blend for 1 minute; or start the machine and allow the Puree program to complete. 

Cool ketchup before serving.