• 2 tablespoons olive or vegetable oil
• 1 large onion, any variety, diced
• 4 cloves garlic
• 2 – 14.5 oz cans of fire-roasted tomatoes, pureed
• 1/2 cup brown sugar
• 1 tablespoon Berbere, ground
• 2 teaspoons Kosher Salt
• 3 Turkish Bay Leaf 
• 1 teaspoon Black Tellicherry Peppercorn, ground
• 1/2 teaspoon Jamaican Allspice, ground
• 1/2 cup red wine vinegar
• 2 tablespoons tomato paste
• 1 teaspoon Citric Acid 

Pulse garlic and onion in a food processor until finely chopped. 

Heat oil in a deep saucepan over medium heat. Add onion and garlic, and sauté until lightly browned.Add the remaining of the ingredients and cook until ketchup is thickened, stirring occasionally. Taste for seasoning and remove from heat.

**Decision time.** You can leave the texture “rustic” or you can puree it smoother in a blender. Be sure to remove the bay leaves before blending, or if you're going to keep it rustic, before storage.

Allow ketchup to cool, and transfer to a container for storage.

Notes:

If you puree the ketchup, make sure the center plug has been removed from the blender's lid and carefully hold a folded towel to cover the hole.