This is a delicious recipe for one of America’s favorite condiments. I found this jewel of a recipe in a Good Housekeeping magazine a couple of years ago and have been enjoying it every since. I hope you do too!
In blender, puree the can of tomatoes until smooth.
Heat canola oil on med heat. Add the onion and cook until browned (about 6 minutes).
Add ground cloves and pepper; cook for 1 minute.
Add brown sugar, vinegar, tomato paste, soy sauce, and pureed tomatoes. Heat to boiling (on high), then reduce heat to med-low and simmer for about 50 minutes. Stir occasionally. The sauce should be thickened at this point.
Cool slightly. In blender, puree until smooth. Refrigerate until cold.
The Homemade Ketchup will keep for about 3 weeks in the refrigerator.