Learning how to make tomato ketchup is super easy, especially with this spicy-sweet homemade ketchup recipe. Whips up in less than five minutes. Much healthier than grocery store ketchup! Makes about 5 cups.
Add olive oil and shallots to a small saucepan while it is still cold. Heat the pan over a low flame and cook the shallots until they begin to caramelize and smell sweet, about 7 minutes, stirring occasionally to keep them from burning. Add garlic and cook for 1 more minute, stirring constantly. Remove from heat.
Drain canned peaches and reserve liquid. Add peach slices to a the carafe of a blender along with the pineapple, tomato paste, vinegar, pepper, chili flakes, tamari, cayenne, molasses, thyme, and 1/4 cup of the reserved peach juice. Top with cooked shallots and garlic, and pulse until completely smooth. Add more tamari if you prefer a saltier sauce, or more peach juice if you like it sweeter.
Store in an airtight container. Can be stored for up to two weeks in the refrigerator, or up to six months in the freezer.