6 large heirloom tomatoes
2/3 cup honey
1/4 cup apple cider vinegar
1/4 white vinegar
1 medium onion
1/16 tsp ground all-spice
2 dried espelette peppers (ground in a bullet or vitamix - replaceable with 2 tsp sweet paprika)
1/8 tsp kosher salt
Begin by chopping then sautéing your onion in the olive oil at medium-high heat in a good sized sauce pan. Add your all-spice, ground espelette (or sweet paprika) and salt. Chop up your tomatoes. Once the onions are transparent, add the tomatoes into the pan, turn the heat down to medium. Add your honey and apple cider vinegar. Let it all simmer for 25-30 minutes. Liquid should be well reduced, so theres no pooling liquid. If you would like more acidity, add another tablespoon or two of apple cider vinegar. Sometimes I even add plain white vinegar instead. It's up to you how puritanical you wish to be.
Let the mixture cool for 15 minutes, then pour it into your food processor. Pulse at low speed until you have your desired consistency. Don't whip it. If you use a high speed it affects the flavour unfavourably. We like it a little chunky, but its great puréed too.
Serve this ketchup with my favourite, Moroccan Spiced Venison Burgers, or with Tostones, or anywhere else you like a dollop of ketchup in your life!