Ingredients:

2 tbl olive oil or avocado oil

4 lrg garlic cloves, minced really fine

1-28 oz. can peeled, whole tomatoes, un-drained

1-6 oz. can tomato paste

1/3 cup light brown sugar

1 tbl sorghum molasses

1/3 cup apple cider vinegar

1 tbl soy sauce

1/8 tsp horseradish sauce

1/2 tsp chili powder

1/4 tsp ground ginger

1/4 tsp ground nutmeg

Directions:

1. 1. Using a med. size pot on med. high heat, add olive oil and garlic and Sauté until fragrant, about 2-3 minutes. Don’t let it brown.
2. 2. Add tomatoes, tomato paste, brown sugar, molasses and apple cider vinegar. Bring to a slow boil, lower to a simmer and using a fork to crush the whole tomatoes. Add remaining ingredients and continue to simmer on low, uncovered about 45 minutes, stirring occasionally, until it's really thick. Don’t let it scorch. If you don't have an immersion blender, use a blender or a food processor and process until smooth and creamy. Chill in refrigerator for a couple hours. Ketchup will last about a month in a closed container in fridge. Makes approx 2+ cups.

Bon Appetit!