San Marzano Ketchup

Step 1: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until they're soft and fragrant - about 3-4 minutes.

Step 2: Add the tomato paste and cook, stirring occasionally, until it begins to deepen in color and starts to caramelize, about 3-4 minutes. Add the brown sugar and continue cooking, stirring frequently, for another 5 minutes.

Step 3: Add the vinegar, tomatoes (crushed in your hands), and remaining ingredients EXCEPT ketchup. Stir well to combine. Cover the pan and cook on low, stirring occasionally, until the mixture reaches a thick, ketchup-like consistency - about 30 minutes.

Step 4: Spoon the mixture into a blender container and puree until smooth. Add the ketchup and pulse to combine. Set a fine-mesh strainer over a bowl and pass the ketchup through it, pressing on the solids with a rubber spatula to push through any large particles.

Step 5: Let cool completely. Store in an airtight container in the fridge for up to 3 weeks.