Balsamic & Onion Tomato Ketchup

Prep Time: 5 minutes
Total Time: 1 hour 45 minutes
Makes: 3 Cups (750 ml)


  1. 1 tbsp (15 mL) vegetable oil
  2. 1 onion, finely diced
  3. 1 large garlic clove, finely chopped
  4. 1 can (28 fl oz/796 mL) diced tomatoes
  5. 2 tbsp (30 mL) tomato paste
  6. 2/3 cup (150 mL) packed yellow or light brown sugar
  7. 1/2 cup (125 mL) balsamic vinegar
  8. 3/4 tsp (4 mL) salt
  9. 1/4 tsp (1 mL) black pepper
  10. 1/4 tsp (1 mL) dried oregano
  11. 1/4 tsp (1 mL) ground cumin
  12. 1/8 tsp (0.5 mL) ground cloves


  1. Place oil in heavy-bottomed saucepan set over medium heat. Stir in onion and garlic and cook until softened, about 5 min. Add can of diced tomatoes, tomato paste, sugar, vinegar, salt, pepper, oregano, cumin and cloves; bring to a low simmer (small bubbles should just break the surface). Cook uncovered, stirring occasionally, about 30 min. until thickened. Stir frequently near end of cooking to avoid burning mixture.
  2. Transfer mixture into food processor or blender and puree until smooth. Pour ketchup into heatproof glass jar; cool to room temperature. Seal with lid and chill at least an hour. before using. Ketchup can be stored in refrigerator up to two weeks.