Tomato Sauce (Ketchup)

I've had a couple of people ask me for my tomato sauce recipe, so here it is... This is basically how I make mine, although I adjust it quite often. We really like it, and I find it great not only as 'ketchup', but also as a baking sauce for chicken, ribs, roast, meatloaf, etc. When I've got to go out for the day, I often just throw some chicken pieces or beef ribs into the crockpot, pour this sauce over, and leave it to cook until tender (usually 4 hours on high, or 8 hours on low - except beef ribs which take about 6 hours on high and I add a bit of water so they don't dry out). Adjust seasonings to taste, and try some of the variations below to get it just how you like it.

1. Chop speed 6, 5 seconds, then saute for 3 mins, 100 degrees, speed 1:
- 2 onions, halved
- 1/2 a head of garlic (head, not clove)
- 50g olive oil

2. Add ingredients, chop on speed 5 for 5 seconds, and cook at 100 degrees, speed 1, 40 mins:
- 800g tomatoes
- 200g tomato paste
- 80g apple cider vinegar
- 100g tamari / soy sauce
- 100g Rapadura
- 1/4 tsp ground allspice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger

3. Slowly turn dial up to speed 9 to puree for 40 seconds, or until smooth as you like.

The original recipe said 130g vinegar, 150g soy sauce, and 80g sweetener, but I found it too tart, so I changed it. Adjust to taste.

Optional ingredients for a different flavour:
- basil
- black pepper
- hot chillies
- chives
- oregano
- parsley
- rosemary
- thyme
- sun-dried tomatoes

For Barbeque Sauce: add to main recipe 4 tsp chilli powder (or to taste) and 1/2 tsp cayenne pepper (or to taste).