---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Low-fat
       Yield: 10 servings
       2 tb Water or vegetable stock
       5    Cloves of garlic, minced
     1/2    Red onion, minced
     1/4 ts Dried oregano,
       2 lb Fresh or canned tomatoes,
            Peeled, seeded and chopped
       2 tb (2-3 tb) balsamic vinegar
     1/4 ts Cayenne pepper
     1/4 ts Salt
            Pinch of ground cinnamon
            Pinch of ground cloves
            Pinch of ground allspice
   In a large saucepan, put the water or stock, garlic,
   onion, and oregano. Cook for 2-3 minutes.  Be careful
   not to burn the garlic.  Add the remaining ingredients
   and cook over medium-low heat for 20-30 minutes until
   thickened. Place all ingredients in a food processor
   and process until smooth. To thicken further, return
   to a pot and cook over medium-low heat for 10 more
   minutes, or until reduced to desired thickness.  Take
   care that the ketchup does not scorch on the bottom of
   the pan. This will keep well for 2 weeks in the
   refrigerator or longer frozen.