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"Ingredients \u2022 2 tbsp. canola oil \u2022 \u00BD cup finely chopped onion \u2022 1 tsp. minced garlic \u2022 1\u00BD tsp. dry mustard \u2022 \u00BE tsp. salt \u2022 2 lbs. ripe tomatoes (about 4 medium), peeled and coarsely chopped \u2022 1 tbsp. tomato paste \u2022 \u00BD tsp. smoked paprika \u2022 \u00BC tsp. saffron threads \u2022 \u00BD tsp. piment d&amp;#039;Espelette (or substitute \u00BC tsp. cayenne pepper and \u00BC tsp. red pepper flakes) \u2022 1 tbsp. honey \u2022 \u00BC cup sherry vinegar  Directions In a medium nonreactive saucepan, heat canola oil and add onion, garlic, dry mustard and salt. Cook for about 10 minutes, until softened.  Add tomatoes, tomato paste and spices. Cook for about 20 minutes over medium heat, stirring often to prevent scorching. Gently break down tomatoes with the back of a wooden spoon while cooking.  Add honey and add vinegar and continue to cook, stirring for another 10 minutes, until mixture has a thick sauce consistency.  Pur\u00E9e using an immersion blender or cool briefly before pur\u00E9eing in a standard blender. Pour into a jar and cool completely before covering and refrigerating. Ketchup will keep, covered and refrigerated, for about a month. Makes 1 pint and can easily be multiplied. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2071/smoky-saffron-ketchup-recipe-a-58573/>