Ingredients

2    tablespoons (30 mL) canola oil
1    yellow onion, peeled and diced small
2    tablespoons (30 mL) minced garlic
2    medium tomatoes, cored and diced medium
1    cup (250 mL) tomato purée
1    cup (250 mL) white vinegar
1/2    cup (125 mL) water
1/3    cup (75 mL) raisins
1/2    cup (125 mL) molasses
1/4    cup (50 mL) lightly packed brown sugar
1    tablespoon (15 mL) ground allspice
14 to 16    dashes Worcestershire sauce
Pinch of ground cloves or mace
Salt and freshly ground black pepper to taste

Directions

In a medium saucepan over medium heat, heat oil until hot but not smoking. Add onion and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and cook, stirring a few times, for 1 minute. Add all remaining ingredients and bring to a boil. Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally. Remove from heat and purée in batches in a food processor or blender, until smooth. Makes about 3 cups (750 mL).

Note: Dale uses this superior ketchup on anything where ordinary ketchup is used. He especially likes it on eggs, burgers, sandwiches, meats and fries. It will keep 4 to 6 weeks if refrigerated in a sealed container.