[Aline]

(From Chef Michael Smith on Food Network Canada)

Serves four

4 pounds of ripe tomatoes
1 pound of chopped onion
2 cups of cider vinegar
½ cup of extra virgin olive oil
½ cup of tomato paste
1 cup of sugar
1 teaspoon of salt
½ teaspoon of dry mustard powder
½ teaspoon of paprika
½ teaspoon of ground allspice
½ teaspoon of ground cloves
½ teaspoon of ground cinnamon
½ teaspoon of freshly grated nutmeg
2 bay leaves

Puree the tomatoes, onions, vinegar and oil together in a blender. If necessary do so in batches. Pour the puree into a large sauce pot.

Add the remaining ingredients and bring the mixture to a boil. Reduce the heat and let the mixture simmer and reduce in volume. Continue simmering until it has cooked down by three-quarters. This may take an hour or more, stir frequently so that the mixture doesn"t scorch on the bottom.

Remove the bay leaves and puree again in a blender until very smooth.

Pour into a squeeze bottle and reserve for garnishing the plate. Any extra ketchup will keep for several weeks in your refrigerator.