• Heat a 4-quart Sauce Pot over medium high heat. Add Olive Oil and Onions, sauté until translucent, about 8 minutes. Add Garlic and sauté until fragrant, about 2 minutes.
  2 Tablespoons Olive Oil, 1 Medium Onion, 4 Cloves Garlic
• Add Tomatoes, Salt, Tomato Paste, Soy Sauce, and Apple Cider Vinegar. Bring to a slow boil, lower to a simmer and using a Spoon crush the whole Tomatoes. Add remaining Ingredients and continue to simmer, uncovered for 45-55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.
  36 ounces Tomatoes, 3 Tablespoons Tomato Paste, 1/3 Cup Apple Cider Vinegar, 1 Tablespoon Soy Sauce, 1/2 teaspoon Chili Powder, 1/4 teaspoon Powdered Ginger, 1/4 teaspoon Ground Allspice, 1/4 teaspoon Cinnamon, 1 Tablespoon Salt
• Use an Immersion Blender to Puree the Ketchup. If you don't have an Immersion Blender, transfer it carefully to a Blender or Food Processor and process until smooth. (Optional: Strain through a fine Mesh Strainer.) Chill in rRefrigerator for at least 2 hours. Add Honey after Ketchup has cooled. The Ketchup will continue to develop flavor and thicken.
  1/3 Cup Honey

NOTES:)

• Keep Refrigerated in an Airtight Container up to a month.
• Sweeteners and Spices can be adjusted to taste.
• Possible flavor additions: Balsamic Vinegar Reduction, Sriracha, Roasted Garlic or Roasted Red Pepper.