Ketchup

Vegan I Gluten Free

Serves: 2 cups

Time: 50 minutes

1 tbsp. coconut oil

1/2 yellow onion, quartered

1 clove garlic, crushed

1 (26 ounce) can organic tomato puree

1/2 cup honey (or maple syrup)

1/3 cup white vinegar

2 tbsp. tomato paste

10 whole allspice berries

8 whole cloves

1/2 tsp. sea salt

Place the oil in a deep saucepan over medium heat. Add the onion and garlic and sauté until fragrant, about 3-5 minutes.

Add the remaining ingredients, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 40 minutes, until the sauce has thickened and reduced by about half.

Remove the onion and whole spices.

Let cool to room temperature before storing in the fridge. Can also store in the freezer and thaw for a day in the fridge before use.