2 Tablespoons Olive Oil
4 cloves garlic, minced
1 medium onion, diced
1 can (28 Oz. Size) crushed tomatoes
3 Tablespoons tomato paste
1/3 Cup Coffee Flour, regular grind
1 Tablespoon brown sugar
1 Tablespoon molasses
1/3 cup apple cider vinegar
1 Tablespoon Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon powdered ginger
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
Heat a 4-quart pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.
Add tomatoes, tomato paste, sugar, molasses, Coffee Flour, and apple cider vinegar. Bring to a slow boil, lower to a simmer. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.
Use an immersion blender to puree the ketchup. If you don’t have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken.