Ketchup

A 28-ounce can of chopped tomatoes
A small can of tomato paste
A large chopped onion
A cup of red wine vinegar
One-half cup of sugar
One-half cup of olive oil
Two heaping spoonfuls of nutmeg
Two pinches of ground allspice
Two or three bay leaves
A sprinkle or two of salt and pepper

Toss all the ingredients into a large saucepot. Place over medium heat and bring to a simmer. Continue cooking, stirring occasionally, until the mixture reduces by half, about thirty minutes.

If you have an immersion blender you may puree the mixture in the pot until it’s smooth. If you don’t, use a regular blender but first cool the ketchup to room temperature before pureeing it. An agitated hot liquid always expands violently; it’ll explode all over your kitchen and make a huge mess!