Healthy Homemade Ketchup Recipe

4-5		Ripe Tomatoes, on the vine, diced
1/4 cup		Vinegar, explained below
6		Garlic Cloves, minced
1/2		Medium Onion, chopped
2 Tbsp		Honey
1-2 tsp		Dry Mustard
1/2		Ginger, peeled and minced
Pinch		Nutmeg
Pinch		Cloves
To taste		Sea Salt and Pepper
		Olive Oil, to coat a medium saucepan

Directions

I usually use two types of vinegar. I add 1-2 Tbsp of balsamic (my favorite) or red wine vinegar to a 1/4 measuring cup and fill the rest with white vinegar.
Heat the olive oil in a medium sized saucepan over medium heat.
Add garlic and sautee for 1 minute. Add onion and ginger and sautee for 3 minutes.
Add all the other ingredients except salt and pepper. Increase the heat to medium high and bring the pot to a boil.
Boil for approximately 10 minutes until about half the liquid has been boiled off. Remove the saucepan from heat for 10 minutes and then refrigerate it until the sauce is chilled.
Using a blender, hand blender or food processor, blend the sauce until a ketchup like consistency is achieved.
Transfer your ketchup to airtight containers and refrigerate immediately. The ketchup keeps in the fridge for approximately 3 weeks.