Once you’ve tried this, you may never buy ketchup again. The spice combinations are nearly limitless, and you can experiment with other vinegars and sweeteners. I imagine  you could use canned tomatoes to good effect as well.

2 T vegetable oil
1/2 c finely chopped onion
1 t minced garlic
1-1/2 t dry mustard
1/2 t salt
2 lbs ripe tomatoes, peeled and coarsely chopped
1 T tomato paste
1/4 t ground black pepper
1/8 – 1/4 t cayenne pepper
1/4 t mace
1/4 t ground cinnamon
1/2 t ground allspice
1-1/2 T maple syrup, more if needed
1/4 c apple cider vinegar

1. Heat oil over medium heat in a nonreactive skillet or saucepan. Add onion, garlic, dry mustard, and salt. Cook for about 10 minutes, stirring often. The mustard will tend to stick to the bottom of the pan; if you think it might start to burn, lower the heat.

2. Add tomatoes, tomato paste, and spices. Stir to combine, and scrape up the mustard bits from the bottom of the pan. Cook for about 20 to 25 minutes, stirring often. As you stir, break up the tomatoes with the back of the spoon.

3. Add maple syrup and cider vinegar and continue to cook for another 10 minutes, until mixture has a thick saucy consistency. About halfway through this stage, taste. If your tomatoes weren’t all that sweet, you may want to add a bit more maple syrup.

4. Let cool a bit then transfer to a blender or food processor and purée. Pour into a jar and cool completely before covering and refrigerating.