صوص الكاتشب

Add the tomatoes to a blender.

Blend well until smooth.

Strain the tomato juice through a fine mesh strainer.

Pour the strained tomato juice into a cooking pot over medium heat.

Add the sugar and stir until dissolved.

Add the vinegar, then onion powder, black pepper, ground cloves, and salt—stirring after each addition.

Continue stirring for about 15 minutes until the mixture begins to thicken.

Add the cornstarch mixture (1 tsp cornstarch dissolved in a little water) and stir constantly.

Cook until the texture becomes thick and saucy.

Remove from heat and pour the ketchup into a clean glass container.

Once slightly cooled, transfer it to a squeeze bottle for easier use.