Ingredients

1. 1 tablespoon extra-virgin olive oil
2. 1 small onion, finely chopped
3. 2 garlic cloves, minced
4. 1/4 cup light brown sugar
5. 1/2 teaspoon smoked paprika or pimentón de la Vera
6. 1/4 teaspoon ground allspice
7. 1/4 teaspoon ground cloves
8. 1/3 cup distilled white vinegar
9. 1 tablespoon tomato paste
10. Two 8-ounce cans tomato sauce
11. Salt and freshly ground black pepper

Directions

1. In a saucepan, heat the oil. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes. Add the brown sugar, paprika, allspice and cloves and cook, stirring occasionally, until the sugar melts. Add the vinegar and tomato paste and cook over moderate heat until thick, about 3 minutes. Stir in the tomato sauce and simmer over moderate heat, stirring occasionally, until very thick, 15 to 20 minutes.
2. Transfer the ketchup to a blender or food processor and puree until smooth. Season with salt and pepper.

Make Ahead

The ketchup can be refrigerated for up to 2 weeks.